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Ingredientes
- 350 ml Soya lowfat milk, (12floz)
- 125 gm Plain wholemeal flour, (4oz)
- 3 Tbsp. Cornflour
- 2 Tbsp. Soft dark brown sugar Vegetable oil for frying
- 2 tsp Arrowroot
- 150 ml Orange juice, ( 1/4 pint)
- 1 Tbsp. Cointreau, (clarified without animal derived ingredients) I orange, peeled and segmented Pared rind of 1 lemon
- 50 gm Pecan nut halves, roughly minced (2oz)
- 1 Tbsp. Icing sugar
Direcciones
- Place all the pancake ingredients in a large bowl and using an electric or possibly hand whisk, whisk the mix till smooth.
- Heat a little oil in a frying pan, pour in sufficient pancake batter to cover the base of the pan and cook gently over a moderate heat for 1-2 min. Turn the pancake over and cook the other side.
- Place on a piece of kitchen paper and repeat stage 2 for the remaining pancake mix. Placing kitchen paper between each pancake. Keep the pancakes hot whilst making the sauce.
- In a small saucepan, blend the arrowroot with the orange juice till smooth, place over a moderate heat, bring to the boil stirring continuously till thickened and smooth.
- Stir in the Cointreau, orange segments, lemon rind and pecan nuts.
- Fold each pancake into a cone shape, place on a serving plate, sprinkle with icing sugar and serve with the fruit sauce.
- NOTES : These tasty pancakes are suitable for vegans and quick and easy to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 5 servings | |
| Calories 184 | |
| Calories from Fat 39 | 21% |
| Total Fat 4.62g | 6% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 214mg | 6% |
| Total Carbs 33.41g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.08g | 6% |
| Protein 4.81g | 8% |
