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 replacements or 1 mashed banana.
50 ml sparkling water
approx. 90 ml plant mylk of choice, 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 them?
Whisk the egg replacement powder or the mashed banana with mylk, sparkling water, coconut sugar, and nut butter.
Combine flour, baking powder, vanilla, and cinnamon separately first, then add it to the milk mixture while stirring.
Stir until your batter becomes soft, thick, and creamy (add a bit more mylk if you prefer thinner pancakes or add more flour if you want them thicker.)
Let the batter rest in the refrigerator for about 10 minutes.
Heat coconut oil in a large frying pan over medium heat.
Add about 2 tbsp of batter for one pancake to the pan.
As soon as you see bubbles on the surface, flip the pancakes (after about 2-3 minutes).
Serve your pancakes with your favorite toppings.
