Pancakes (vegan and gluten free option)
2015-09-25 08:10:43
Yields 20
Prep Time
15 min
Dry mix
- 1 cup wholemeal flour (or g'free if that's your bag)
- 1 cup oat flour*
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
Wet mix
- 2 medium bananas (not too ripe, not too firm)
- 1 tbsp. vanilla extract
- 1 tbsp. olive oil
- 1.5 cups almond milk
- 0.5 cups coconut milk
- 2 tbsp. maple syrup
Toppings
- Maple syrup
- Ground flax meal
- Nut butter
- Fruit - strawberries, banana, raspberries, blueberries are best
- Dark chocolate chips
- Chocolate coconut butter (as an alternative to chocolate spread)
- Coconut chips
- Coconut cream
- Anything coconut
Instructions
- Sift all the dry mix ingredients together into a big bowl and blend all the wet ingredients in a blender for a few seconds.
- Slowly add the wet mix into the dry mix, using a whisk or a wooden spoon to combine everything together until the batter is nice and smooth.
- Lightly grease a nonstick pan with oil and heat up over a medium low heat. Add 1/4 cup of pancake batter to the pan and cook until the top side of the pancake is covered in little bubbles and the edges have turned brown, that's how you know it's time to flip it - should take 3-4 minutes depending on how hot your pan is. Flip your pancake and cook on the other side for a few more minutes until it's nice and golden too. The do that for all the pancakes.
- Put the cooked pancakes on a plate with some kitchen paper on the bottom, and cover with a clean towel to keep them warm until all the pancakes are ready.
Adapted from Simple Vegan Blog
Adapted from Simple Vegan Blog
Laura Thomas, PhD | Registered Nutritionist | Wellness Advocate http://www.laurathomasphd.co.uk/
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