For the raspberry pancakes, put the almond drink in a bowl. Open the coconut milk can and pour the liquid into a cup, saving the solid as “whipped cream”.
Stir the veggie into the liquid coconut milk and let it swell a bit, then mix the spelt flour, coconut mixture and almond drink and birch sugar, it should make a nice pancake batter.
You may need a little more flour or liquid. Whip the solid of the coconut milk with a mixer with the vanilla sugar.
Fry out four pancakes in a pan heated with coconut oil. Spread with jam and serve decorated with coconut whipped cream and raspberry sugar.
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