Vegan & Gluten-Free pancake recipe with bananas and carob (instead of chocolate chips) and homemade plant based buttermilk. Light & fluffy pancakes for breakfast.
1/2cupgluten free cake flour (e.g. coconut or any ready made gluten free flour)about 70 g
1/4teaspoonxantham gum
2tablespoonscoconut oil
1/2large bananaor 1 whole small banana (to replace the egg)
1tablespoonsugar
1teaspoonbaking powder
pinchoffine salt
1/2cupnon-dairy milkabout 120ml
1 1/2teaspooncider vinegar
1/2teaspoonvanilla
hand full ofcarob chipsabout 50g or whatever you have
1extra bananato serve
plant based yoghurt (e.g. coconut)to serve
Instructions
In a medium bowl, add the dry ingredients together (apart from the carob chips) - the gluten-free flour, xantham gum, sugar, baking powder, tiny pinch of salt, and stir well to combine.
In another bowl, mash up the banana (instead of the egg)
To make a plant based butter milk, mix together (in a another separate bowl) your choice of plant based milk, cider vinegar, and vanilla essence and whisk with a fork to combine.
Next step is to pour the liquid pancake mixture into the dry mixture, add melted coconut oil, the egg replacement mashed banana and whisk everything by hand until nice and smooth.
Stir in the carob chips.
Leave the pancake batter rest for a minimum of 5 minutes to activate the plant based butter-milk.
Prepare your frying pan and heat it to a low to medium heat.
Pour small dolops of the pancake batter on your frying pan.
When you see that the top of the pancake batter begins to bubble, turn the pancakes and cook on the other side until nicely golden.
Serve with additional bananas and some plant based yoghurt.