This gluten-free pancake recipe from the Wholesome Residing By means of a Plant-Primarily based Weight loss plan: A Trilogy Sanctuary Cookbook is the right canvas for additions equivalent to sliced banana, chocolate chips, and toasted nuts.
What you want:
For the batter:
1¾ cups almond milk
1 tablespoon coconut oil
1 banana
1½ cups oat flour
½ cup gluten-free flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon coconut oil, for cooking
For the toppings:
1 tablespoon coconut flakes
½ cup strawberries, sliced
1 banana, slices
1 tablespoon cacao nibs
2 tablespoons peanut butter
2 tablespoons maple syrup
What you do:
- For the batter, right into a blender, add all components and mix till easy.
- In a skillet over medium warmth, heat oil. As soon as scorching, pour in ⅓ cup batter. Cook dinner on one aspect 2 to three minutes till bubbles seem on floor. Flip and prepare dinner 1 to 2 minutes. Repeat till all batter is used.
- To serve, divide pancakes amongst 2 serving plates. Sprinkle coconut flakes, strawberries, banana, and cacao nibs evenly over every plate. Drizzle with peanut butter and maple syrup and revel in.
For extra vegan recipes like this, learn:
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