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Bounty pancake

Bounty pancake


For the pancakes:

For the cream:

  • 700 g sugar-free almond drink
  • 2 packs of coconut flavored pudding powder
  • 200 g of vegetable margarine
  • 15 g Mill & Folks Eritvia MAX
  • 200 g of coconut shavings

For the chocolate glaze:

  • 50 g vegan, sugar-free chocolate
  • 10 g coconut oil

For decoration:

  • 2 g shreds of coconut



Bring 500 g of almond drink to the boil, mix the remaining almond drink with the puddings and eritvia MAX until lumpy, then when the drink is boiling, add the pudding mixture and cook, stirring constantly, until thickened. is. Cool, then froth the margarine with a machine whisk and add the pudding. Here, at this point, you can taste and adjust the sweets if your tastes don’t have enough eritvia MAX. For the pancakes, mix the ingredients with a stick mixer and fry 10 pancakes in a lightly oiled hot (grade 7) pan (22 cm D). The dough will get thicker and thicker, we can use a silicone shovel to help spread evenly in the pan. It cooks further than the traditional version. If an irresistible craving is felt, 10 g of almond drink can be diluted after the 3rd. Cover all pancakes as soon as they are done. Layer the cream into a detachable side cake tin. For the chocolate glaze, melt the ingredients over water vapor and drizzle over the top of the cake, then spread evenly. Wait for it to set and cut into 12 equal winds.


bounty pancake

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