Vegan pancakes

Name: Vegan pancakes
Total time: 740 min
Ingredients: 150g plain flour; Pinch of salt; 1 tbsp caster sugar (optional); 250ml oat milk; 1 tbsp melted sunflower spread or coconut oil, plus extra for the pan; 2 tsp apple cider vinegar or vegan beer; 60-100g mixed nuts and seeds such as hazelnuts, almonds, sesame, sunflower and pumpkin (roughly chop the nuts); 1/4 tsp ground cinnamon; Coconut yogurt or vanilla Greek-style non-dairy yogurt; Apricot conserve

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Vegan crêpes with apricot conserve and toasted nuts

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Cooking tools:

Nonstick skillet
Crepe pan
Mixing bowl
Whisk
Stove
Refrigerator

Ingredients

150g plain flour
Pinch of salt
1 tbsp caster sugar (optional)
250ml oat milk
1 tbsp melted sunflower spread or coconut oil, plus extra for the pan
2 tsp apple cider vinegar or vegan beer
60-100g mixed nuts and seeds such as hazelnuts, almonds, sesame, sunflower and pumpkin (roughly chop the nuts)
1/4 tsp ground cinnamon
Coconut yogurt or vanilla Greek-style non-dairy yogurt
Apricot conserve