Pancakes

Pancakes

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
10 small pancakes
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient
90g gluten-free rolled oats
150g gluten-free plain flour
1 teaspoon psyllium husk
1 tablespoon baking powder
2 teaspoons vanilla extract
350ml plant-based milk
2 medjool dates, pitted
150g apple pureé

Method

  1. Combine all the ingredients in a blender until smooth. Set batter aside for 10 minutes to thicken.
  2. Heat a non-stick pan over a medium heat and lightly coat with coconut oil.
  3. Drop spoonfuls of batter onto the pan and wait until bubbles form before flipping each pancake. Cook until golden on both sides.
  4. Serve with Chocolate hazel nut butter, pure maple syrup or your choice of toppings.

Flavour combinations

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Blueberry: Stir some blueberries into the pancake batter for a burst of sweetness.
  2. Carrot cake: Stir 1 teaspoon of cinnamon and 1 tablespoon of sultanas into the batter with ¼ cup grated carrot before cooking.
  3. Red velvet: Stir 1 teaspoon of beetroot (beet) powder into the batter and top the finished pancakes with coconut yoghurt and shredded coconut.

Note

  • You can substitute solidified coconut cream for the apple purée if needed.
Tags:
wholefood
allergy-friendly
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