Vegan Pancakes

Makes approx. 8 medium sized pancakes

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I cook sometimes and I never bake. If I do, it's a cake from The Caker, and Karl [my husband] makes it. I just watch and eat the freeze dried raspberries.

As someone who lives that gluten* and dairy free life, I have tried almost every pre-made pancake mix I can find. While some of them are great, they’re not as great as they should be. Now, I’m not saying this recipe should be boxed up and put on supermarket shelves, unless that’s what the people want... but there’s nothing in these that you wouldn't want in your body. That means they’re good for you and you can eat as many as you want without feeling guilty.

If you don't keep a bunch of baking goods in your house, then you are reading the right blog. The only flour in here is from oats, and it was only today that I learned it’s called oat meal. I actually went and bought some, but I usually blend rolled oats until they are rolled no longer.

These make an instagramable breakfast that you can eat in the comfort of your pyjamas.

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Ingredients

2 tablespoons chia seeds
¼ cup water
1 ½ cups oat meal
½ cup LSA
¼ cup coconut sugar
Pinch of pink himalayan salt
2 tablespoons apple cider vinegar
1 ½ cup almond milk
Coconut oil for greasing
25ml lemon juice
Teaspoon coconut sugar
Fruit | nuts | seeds of your choosing

 

Method

Add the chia seeds and water into a small bowl, mix and let sit until chia seeds absorb the water and create a ‘chia egg’.

In a large bowl mix together the oat meal, LSA, coconut sugar and Himalayan salt.

Add in the apple cider vinegar and chia egg. Mix.

Slowly add in the almond milk whilst stirring continuously. The mixture will absorb the milk – if it’s a little runny, let it sit for a few minutes before adding more milk.

Heat a non stick pan and add a little coconut oil to grease.

Mix the lemon juice and coconut sugar together for the dressing and set aside.

Scoop the mixture into the pan [use about ¼ cup for each pancake]. Flip after a few minutes and flatten.

Cook thoroughly on a medium heat until bronzed on both sides.

The centre will stay a little gooey – this is my preference. You can cook them for longer [on a lower heat] if you wish.

Plate and garnish with your preferred fruit, nuts and seeds [where dem fresh figs at?!] and  drizzle on the dressing.

As you can see, I got six pancakes and Karl got two.

Enjoy

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*I'm not celiac, just have an intolerance to the big ticket glutens. Oats and I are okay together.