Last Sunday I took my son to have brunch with me in some fancy vegan restaurant. I had my green salad and he had pancakes. He loved the pancakes. They were vegan and gluten-free. And also, extremely expensive…
Today, he asked again for those pancakes. So I decided to take a chance and try to make a real home-made vegan, gluten-free pancakes, all by myself, according to different recipes I found online plus some necessary changes. I knew that I’m taking a risk here and that I might have to throw some good ingredients away and have hungry kids waiting too long for their dinner if things will not work out well.
So I’m happy to tell you that things not only went very well and that the kids ate all the pancakes, but also that my son told me that my pancakes were even better than those in the restaurant! And of course, these pancakes are pretty healthy (well, not healthy as fruits and veggies – but – you know, way healthier than the non-vegan processed wheat version of them… for sure!).
Ways To Add Protein To Pancake Recipe HERE
What you need:
- 3/4 cup chickpea flour
- 1/2 cup rice flour
- 1 spoon baking powder
- 1 cup almonds (I used almonds milk, unsweetened)
- 2 spoons maple syrup (or a touch of sweeteners, such as 1-2 packets of stevia or 1/2 teaspoons liquid stevia)
- optional: 1 tbs vanilla extract (the pure one)
- A bit of coconut oil for frying or nonstick pan
What To Do:
- Mix all the ingredients in large bowl until you get a liquid mixture.
- Add coconut oil to a wide pan and fry the pancakes (use ladle to pour the pancakes into the pan)
- When you see bubbles on top of the pancakes you have to flip them around.
You can also include some add-in’s, which include:
- Berries (blueberries are great)
- Chopped apple pieces
- Spices like cinnamon, ginger, cardamom, etc.
- Vanilla extract (highly recommended)
- A healthy sweetener, like stevia, if not using a banana or other sweet fruit
- Vegan chocolate chips (for those Saturday morning indulgences)
- Coconut Shreds
- Cocoa powder (which you could also use as a flour replacement
About Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!
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