- aquafaba: 40 g
- spelt flour: 40 g
- vanilla protein powder: 20 g
- vegan curd: 100 g
- salt: 1 pinch(es)
- cinnamon: 1 pinch(es)
- baking powder: 3 g
- almond milk: 50 ml
- sweetener (erythritol for instance): 1 tsp
- vanilla flavour: 1 tsp
Whisk the aquafaba until it becomes stiff.
Stir together all of the ingredients until they form a creamy, thick and liquid batter. Sweeten a bit and fold under the curd.
Fry in a pan from both sides at medium heat.
Garnish with fresh fruit, coconut yoghurt and almond butter.