These Free From Breakfast Pancakes are bursting with Superfood goodness and taste so good it's hard to believe how healthy they are! Gluten free, dairy free and easily adapted to a vegan recipe, these pancakes are delicious, fulfilling and nutritious.
Equipment
- Blender (optional)
- Large mixing bowl
- Large wooden spoon
- Frying pan
- Spatula
- Kitchen scales
Ingredients
- 75g gluten-free Plain Flour or a mix of Teff flour (a flour from the Teff grain) and Plain Gluten-free Flour.
- 1 x tsp Baking Powder
- 1 x Egg or 1 x tbsp milled Flax Seeds blended with 3 x tbsp water
- 200ml Almond Milk or other dairy free. You will use less if not using Flaxseeds
- Optional
- ½ x tsp Ginger
- 2 x tsp – 1 x tbsp Milled Flax Seeds (Linseeds)
- 1 x tbsp Maca Powder
- Handful of fresh Berries, a mashed Banana or handful of Raisins
Method
- Mix together the dry ingredients in a bowl. If you decide to use Maca Powder for its beneficial properties then adding the Ginger or Cinnamon will contribute sweetness that will complement the Maca taste. The flax seeds will provide extra nutrients too.
- Add the Egg and Milk to the dry ingredients and hand whisk until you have a smooth mixture, rather like thick double cream. The amount of Milk you need will depend on whether you use Maca, Flax or not and what Flour you use. Go for a smooth yet thick consistency.
- Set a large frying pan on the heat, and add a little oil.
- Once the oil and pan is hot place tablespoonful’s of mixture into the pan. It is possible to get 5 or 6 in a pan. Leave for approx. 1 minute until bubbles start rising to the surface. Carefully turn over and cook until golden on both sides. The first batch will take longer than the rest unless the pan is really hot before starting.
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Notes
Serve plain or with Organic Maple Syrup. Alternatively, if you like your pancakes sweet, add a tablespoon or 2 of Organic Coconut Palm Sugar to the mix.
