Pancakes vegan au jus de pois chiche


  • 15 cl  chickpea juice
  • 2 tbsp lemon juice
  • 140 g (0,32 lbs) coconut cream
  • 20 g (0,044 lbs) whole sugar
  • 40 g (0,088 lbs) cornstarch
  • 140 g (0,32 lbs) flour
  • 1 pinch salt

 

Put the chickpea juice and lemon juice in the bowl of your food processor. Add the coconut cream and mix with the spatula.

Mix the sugar, cornstarch and flour, then add little by little to the preparation.

Heat a frying pan with a little oil over high heat. Cook the pancake batter for about 1 minute on each side.

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