Vegan and Gluten-Free Pancakes
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- Serves: 2-3
- Preparation: 10
- Cooking: 10
- Ready: 20
Fluffy, light, yet gooey, these pancakes taste sinful but are bites of nutritious fuel, and the perfect way to start your day!
Ingredients
For the pancakes
- 1 banana
- 1/3 cup brown rice flour
- 1 cup oats
- 1 – 1½ cups oat/almond milk
- 2-3 medjool dates
- coconut oil
For the blueberry syrup
- 1 cup blueberries
- 1 tablespoon water
For the coconut cream
- ½ cup coconut milk (canned)
- 1 tablespoon maple syrup
Extras
- almond butter
- vegan chocolate/nut sauce
Method
Start by grinding down the oats in a blender, grinder or food processor until it resembles flour. Set to one side.
Add the dates and oat milk to the blender and blend until the date pieces have been obliterated into tiny fragments.
Break up the banana into smaller pieces and add to all other ingredients in the blender.
Blend until the mix is thick and smooth.
In a frying pan add a little coconut oil and spoon half a cup onto the pan, with a knife spread so its round, you want to make a small pancake, so don’t be afraid if there is a lot of mixture on top.
Cook on each side for roughly 2 minutes, flip with a spatula and repeat on the other side. Repeat with the rest of the mixture.
Meanwhile make the blueberry syrup. Really simple; add all the blueberries to a sauce pan with a tablespoon of water, let boil and pop until a syrup forms.
Stir occasionally to make sure the bottom of the pan doesn’t burn.
If you’re making the coconut cream too, just add the ingredients to a blender and blend until smooth. Drizzle on top. Add any extras and you’re ready to enjoy!
Additonal notes
Recipe reproduced with the kind permission of Naturally Sassy.
Facebook: Naturally Sassy
Twitter: @naturallysassy_
“Who doesn’t love pancakes! Growing up in America meant that I was introduced to my love of pancakes from a very early age. As my health horizons broadened, and the option of ordering buttermilk pancakes drenched in syrup was no longer something that really appealed to me, I decided I had to come up with my own version of these breakfast treats that was just as indulgent but highly nutritious, too! These pancakes fit the bill – they’re vegan, gluten- and sugar-free, and you definitely wouldn’t know it! They taste just as sinful, but to your body they are bites of nutritious fuel, and the perfect way to start your day. They’re fluffy, light, yet gooey in the middle – and the dates and banana sweeten it perfectly so no added sweetener is needed. They’re also really simple to make, and are rich in nutrients so just a couple will keep you full and energised all morning!
To amp up the delicious factor I’ve also got some incredible toppings for you. To drizzle I love a blueberry syrup and a coconut cream. Yum oh yum. They’re both super simple to make, and really make these pancakes even more amazing. Then I love to top it with a dollop of my natural nutella or some runny almond butter … or both!”
