DIRECTIONS

1. To prepare the pancakes:
- Sift the baking powder and flour into a bowl. Add 50 g of sugar and stir.
- Slowly pour in the Soy Drink, incorporating it with a whisk, then add a pinch of salt and the vegetable oil.
- Mix until well combined.
- Cover with plastic wrap and let it rest for 30 minutes.

2. Cook 150 g of blueberries in a saucepan with the remaining sugar for about 20 minutes, then set aside.

3. Whip the Rice Cream with an electric mixer and let it rest in the refrigerator.

4. Melt half a teaspoon of Sunflower Spread in a frying pan over a medium heat, pour in a full ladle of batter and cook for about 2 minutes, until numerous bubbles appear on the surface. Flip the pancake and cook for another minute on the other side. When cooked, transfer it to a serving dish and repeat until you have finished the batter, placing one pancake on top of the other.

5. Decorate the pancakes with the whipped Rice Cream, cooked blueberries and remaining fresh blueberries, add the maple syrup and serve immediately.

BLUEBERRY PANCAKES

Meal
Meal
Breakfast
Difficulty
Difficulty
Medium
Type of diet

no-lattosio
Vegetarian
Egg free
Lactose free
Made with

Soy Drink


High-oleic Sunflower Spread


Rice Whipping Cream

INGREDIENTS FOR 6 PEOPLE

200 ml OraSì Soy Drink
200 g blueberries
150 g “00” type flour
100 g OraSì Rice Whipping Cream
100 g sugar
50 g OraSì Sunflower Spread
2 tablespoons maple syrup
1 tablespoon vegetable oil
1 teaspoon baking powder
A pinch of salt

DIRECTIONS

1. To prepare the pancakes:
- Sift the baking powder and flour into a bowl. Add 50 g of sugar and stir.
- Slowly pour in the Soy Drink, incorporating it with a whisk, then add a pinch of salt and the vegetable oil.
- Mix until well combined.
- Cover with plastic wrap and let it rest for 30 minutes.

2. Cook 150 g of blueberries in a saucepan with the remaining sugar for about 20 minutes, then set aside.

3. Whip the Rice Cream with an electric mixer and let it rest in the refrigerator.

4. Melt half a teaspoon of Sunflower Spread in a frying pan over a medium heat, pour in a full ladle of batter and cook for about 2 minutes, until numerous bubbles appear on the surface. Flip the pancake and cook for another minute on the other side. When cooked, transfer it to a serving dish and repeat until you have finished the batter, placing one pancake on top of the other.

5. Decorate the pancakes with the whipped Rice Cream, cooked blueberries and remaining fresh blueberries, add the maple syrup and serve immediately.
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