I usually make my morning pancakes with oats but today I wanted to try another simple method. These pancakes are so easy to make and taste so so good. Light and fluffy, and even better they are vegan and gluten free.
Makes around 12 pancakes.
Serves 2-3 (depending on how hungry you all are)
3 Tsp Baking powder (Gluten Free I use Dr Oetker)
Pinch of salt
1 cup almond milk (you may need to add a little more if mixture is too thick)
1 Tbsp Date Syrup
2 Tbsp coconut oil (melted)
2 Tbsp Flaxseed + 4 Tbsp water
Mix the flaxseed with the water and put to one side. Mix dry ingredients together and add the milk, Date syrup, coconut oil, mix together until smooth, add more almond milk if too thick. Then mix in the flaxseed until batter is smooth with some thickness but so yo can pour.
Get your pan warm, I use coconut oil to cook with. Spoon one pancake worth into the pan and continue (depending how many you can fit in one pan) When you see bubbles Flip the pancakes. Continue until all the mixture is used.
I like to serve mine with warmed blueberries, these are just put into a pan on a low heat for around 10 minutes with a Tbsp of water. You can serve with bananas, or anything you choose. A small spreading of almond butter on a couple pancakes With bananas tastes amazing too.
I hope you enjoy them as much as I did. If like me you have some left over, either leave in the fridge for a couple days or pop in the freezer until your next lazy Sunday morning.
Enjoy, Love Sarah xxx