Surprise your loved one with breakfast in bed featuring gluten-free, plant-based pancakes.
Ingredients
125 grams of any gluten-free flour, e.g., brown rice flour, buckwheat flour, teff flour, or a gluten-free mix.
2 vegan egg replacers or 1 mashed banana.
50 ml sparkling water
about 90 ml of any plant milk, such as oat, almond, hazelnut, or rice.
1-2 tbsp coconut sugar
1 tbsp coconut butter
2 tsp baking powder
a pinch of vanilla and cinnamon powder
coconut oil for frying
Toppings: whatever you like best, e.g., maple syrup, berries, fruit, chocolate sauce.
How to make it?
1. Whisk the egg replacer powder or mashed banana with plant milk, sparkling water, coconut sugar, and nut butter.
2. Combine the flour, baking powder, vanilla, and cinnamon separately first, then add it to the milk mixture while stirring.
3. Stir until your batter is soft, thick, and creamy (add a little more plant milk if you prefer thinner pancakes or add more flour if you want thicker ones).
4. Let the batter rest in the fridge for about 10 minutes.
5. Heat coconut oil in a large frying pan over medium heat.
6. Pour about 2 tbsp of batter per pancake into the pan.
7. As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes).
8. Serve your pancakes with your favorite toppings.
