Pancakes have always been a treat meal in my house, only for special occasions!
But now I’m making gluten, dairy and refined sugar free pancakes- they are now a nutritious meal! I often also add chia seeds, cocoa, flaxseeds or gogi berries- making the pancakes packed full of nutrients.
I am in love with this recipe I found on simpleveganblog.com, these pancakes are so wonderfully light and fluffy!!
1 cup rice flour (150 grams)
1 cup oat flour (120 grams)
2 teaspoons gluten-free baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup soy milk (250 millilitres) *I prefer to use almond, rice or oat milk * *I tend to add a splash more milk to make the pancakes fluffier
2 tablespoons agave syrup
2 teaspoons vanilla extract (optional)
1 tablespoon extra virgin olive oil
Mix dry ingredients in a bowl (rice flour, oat flour, baking powder, salt and cinnamon).
Mix wet ingredients in another bowl (milk, agave syrup, vanilla extract and oil). Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won’t need to blend.
Combine dry and wet ingredients with a blender or with a wood spoon.
Place spoonful of batter in a hot pan lightly greased (I use coconut oil) and cook for about two minutes for each side.
Top with fruit of your choice and peanut butter!