vegan gluten free pancakes
Recipes
Pancake
Vegan gluten-free pancakes
Gluten-free and vegan pancakes that taste absolutely delicious.
Ingredients
- 65g/2¼oz rice flour
- 65g/2¼oz tapioca flour
- ½ very ripe banana
- 300ml/10½fl oz almond milk
- 2 tsp rapeseed oil or coconut oil, for frying
- 1½ bananas, sliced
- large handful blueberries
- 30g/1oz pecans, toasted
- 6 tsp maple syrup
Directions
- Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.
- Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.
- Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately.
