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15m Prep
20m Cooking
2 Portions
100% VEG


For the pancakes:
  • 1 ¼ cups flour
  • ½ cup almond powder
  • 15 ml baking powder
  • 15 ml of sugar
  • 1 pinch of salt
  • 1 cup of vegetable milk of your choice
  • 15 ml cider vinegar
  • 1/2 cup of applesauce
  • 1/4 cup vegetable butter or canola oil
For the side dishes:
  • 1/2 cup fresh blueberries
  • 2 apples, peeled and thinly sliced
  • 1/2 cup pecan nuts
  • Maple syrup
  • 1 pack of GUSTA apple and maple sausages


  1. In a mixing bowl, combine flour, almond powder, baking powder, sugar and salt.
  2. In a second bowl, combine the plant milk, cider vinegar and applesauce. Let stand 5 minutes.
  3. Pour the liquid mixture over the dry ingredients in two stages and mix until smooth. Let stand for another 5 minutes.
  4. In a nonstick skillet, heat vegetable butter over medium-low heat and about ½ cup of the mixture.
  5. Cook until small bubbles form on the surface, then flip the pancake until it is pancake until golden brown. Keep the pancakes warm.
  6. Top with blueberries, sliced apples, pecans and maple syrup.
  7. Serve brunch style with fresh fruit, hash browns and the seitan sausages.
Is the amount of kilos of grains saved each day with a vegan diet.

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