
These pancakes are a wonderful sweet treat with a hinted taste of caramel from the maca powder and completely gluten & dairy-free. For vegan pancakes the eggs can be substituted by Flax egg, which consists of flax flour and water made into a binding paste. Cinnamon adds a spice kick, balanced out by a fruit jam topping. Great to enjoy as breakfast, a snack or as a filling supper!
Equipment
- Mixing Bowl
- Stirring Spoon
- Non-Stick Frying Pan
- Large Spoon or Ladle
- Serving Plate
Ingredients
- 2 Tbsp Tapioca Flour (GF)
- 1/2 Tsp Baking Powder (GF)
- Pinch of Salt
- 3 Tbsp Almond Milk
Optional toppings
- Coconut Yoghurt
- Raspberry Jam
Method
- Combine all dry ingredients in a mixing bowl so there are no lumps.
- Add in the eggs and the almond milk, and stir together to form a thick batter. It will have the appearance of a fruit puree consistency.
- Heat a non-stick fry pan up to a moderate heat. Add 1/2 teaspoon coconut oil to the pan.
- Scoop 2 heaped tablespoons of the batter into the pan and smooth out to form a small pancake. Cook for 2-3 minutes on one side, until just a few bubbles poke through. Then flip and cook for 1-2 minutes on the other side.
- Repeat with the rest of the batter, you should get 4 small pancakes about 10 cm in size.
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