Every Sunday there is a battle in our family about what we should have for brunch. It’s a war between the waffle lovers and the pancake aficionados. This Sunday, pancakes were the winner!
I absolutely love pancakes. I could seriously eat them for breakfast, lunch and dinner. It’s the ultimate comfort food. Don’t you agree? Something about pancakes that makes me feel warm and cozy inside, and reminds me of my days when I was a kid, eating a whole stack of this deliciousness, smothered with butter and maple syrup was just the best part of the Sunday brunch!
Now being a health conscious adult, I had never thought of even eating a half stack. That…. made me sad. Hahaha! So, I decided to come up with a healthier, plant based recipe which would exclude eggs, dairy, processed sugar and wheat flour.
After many attempts and recipe fiascoes, I finally developed the perfect pancake recipe that is egg free, refined sugar free, dairy free and gluten free. That was the day, I at last felt like a kid again and enjoyed eating the whole stack without feeling guilty!
Without further ado, I present you with the worlds best vegan, gluten free, refined sugar free pancake recipe! I hope you will try it and will love it as much as I do!
These pancakes are fluffy, sweet, healthy and delicious. And your kitchen is going to smell like heaven! Serve the pancakes with the homemade coconut whip, favorite fruits and pure maple syrup.
For the batter you will need:
- 1/2 cup of coconut flour or rice flour
- 1 cup oat flour or ground oats
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup coconut or almond milk
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 tablespoon melted coconut oil or grape seed oil
- 2 ripe bananas
- Mix dry ingredients in a bowl (coconut flour, oat flour, baking powder, salt and cinnamon). Coconut flour is very high in fiber. If you don’t like using coconut flour, you can use a rice flour instead.
- Mix wet ingredients in another bowl (milk, maple syrup, vanilla extract and oil). Add mashed bananas and mix all well. Combine dry and wet ingredients with a blender or with a wood spoon.
- Place ¼ cup of batter in a hot pan lightly greased with coconut oil and cook for about two minutes for each side.
- Serve with sliced fruits, coconut whip and maple syrup
For the Coconut whip you will need:
1 can of coconut cream, 1 teaspoon of pure vanilla extract whipped together for 5 min with a hand held blender. Refrigerate until you are ready to use.
I will conclude this post with my favorite pancake quote. You know if I fed you pancakes, I love you.