12 Jul 2016

Vegan Gluten-Free Pancakes

I do love lazy Sundays specially when pancakes are on the menu for breakfast. Now that I’ve cut out all diary and eggs making pancakes is a little harder, however this recipe is uber tasty and delicious plus healthy for you too.

This is a perfect breakfast idea for any gluten-free friends you might have, as this recipe is completely gluten-free. I’m not really fussed about gluten as doesn’t actually affect me, but I know for some this is a lifestyle.

Did you know that gluten is actually protein? Yes, I know a bit of a shock as most people assume a gluten-free diet means low carb, but actually Gluten is protein. I’ve made seitan which a known as a wheat meat, basically extremely low carb and fat and very rich in protein.

Pancakes are so versatile, can have them on their own or with lots of different toppings such as fruits, syrups, chocolate, yogurt, fresh cream and even sugar. Plus as a bonus, you could have them for breakfast, lunch or dinner! It’s like an anytime food! Specially if you make savoury pancakes too, than it’s a total anytime food! You could have savoury pancakes with potatoes, onions and peppers as a main then fruity ones for dessert!

My favourite toppings are always fruit such as berries and bananas with lashings of maple syrup, it’s the perfect combination in my eyes!

My kids do love Sundays, as a bonus they now help me make the pancakes with one making the batter the other cooking them, well until the first few a cooked, then somehow I end up the spatula after they have started to demolished the first one.

Ingredients
150ml Unsweetened Almond Milk
50g Soya Yogurt
50g Oats
1/2 Tsp Chia Seeds
1 Tbsp Flaxseed
2 Tbsp Rice Flour
1 Tsp Coconut Oil
1 Tbsp Agave Nectar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Vinegar

Instructions

Add the almond milk, yogurt, oats, chia seeds, flaxseed, rice flour, coconut oil, agave, baking powder, baking soda and vinegar to a blender and blitz until all blended and smooth.