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norma torres

Integral Cinnamon Hotcakes with Cardamom Strawberries

Name: Integral Cinnamon Hotcakes with Cardamom Strawberries
Prep time: 35 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups almond milk; 2 teaspoons apple cider vinegar; 2 cups wheat flour, integral; 3 teaspoons coconut sugar; 1 teaspoon cinnamon; 1/4 teaspoons salt; 1 tablespoon baking soda; 2 teaspoons liquid vanilla; 1 tablespoon coconut oil; 3/4 cups strawberry, in slices; 3 tablespoons water; 1 tablespoon coconut sugar; 1/4 teaspoons cardamom powder; 2 branches peppermint, to decorate

25 mins

10 mins

Low

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Start this delicious recipe for whole-grain hotcakes with a delicate cinnamon flavor, accompanied by rich strawberries to the cardamom with agave honey. A good option to start the day full of energy.

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Ingredients

4 portions

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Preparation

Combine almond milk with vinegar and reserve.

In a bowl, hover the wheat flour with the sugar, cinnamon, salt and baking soda and mix.

Add the almond milk, the vanilla powder and mix well with a balloon whisk, making sure there are no lumps.

Heat a skillet over medium heat and add a little coconut oil. Pour a little of the mixture and form hotcakes, cook about 3 minutes per side or until they are cooked.

For strawberries, in a pot over medium heat, cook the strawberries with water, sugar and cardamom. Leave to cook for about 10 minutes or until the mixture thickens, taking care that the strawberries do not fall apart.

Serve hotcakes with strawberries and decorate with mint.