Gluten free vegan pancakes

by Karen Lee, plantbasedhealthprofessionals.com

Makes 6

EQUIPMENT

  • Good quality non-stick crepe pan or flat frying pan

Ingredients

  • 40 grams gluten free flour mix of choice
  • 60 grams chickpea/gram flour
  • 25 grams cornflour or tapioca flour
  • pinc salt
  • 1 tbsp brown sugar or maple syrup optional
  • 250 ml soya milk or dairy-free milk of choice
  • Toppings of choice eg: blueberries, strawberries, raspberries, banana, maple syrup, peanut or almond butter

Instructions

  1. Place the flours, sugar if using and salt into a medium sized bowl and mix well. Add the soya milk and whisk with a balloon whisk until you get a batter with no lumps (you might want to use a blender if your flour is a bit lumpy)
  2. Leave to rest for 15 minutes
  3. Pre-heat the pan for 3 minutes on a medium heat.
  4. Pour half a ladle-full of mix into the middle of the pan. Spread it out gently with the back of the ladle.
  5. Cook for 2-3 minutes. Bubbles will form on the top.
  6. When the bubbles have finished appearing, gently loosen the edges of the pancake with a fish slice and flip over.
  7. Cook for another minute until that side is lightly browned.
  8. Transfer to a warm plate and repeat until all the mix is used up
  9. Serve with your toppings of choice.
More recipes