Vegan pancake recipe
Try this delicious vegan and gluten-free pancake recipe.
Serves: 10
Time to make: 15 mins
Hands-on time: 10 mins
Ingredients
- 1 teaspoon baking powder
- 1 teaspoon chia seeds
- 1 tablespoon maple syrup
- 1 ½ cups plus 2 tablespoons almond milk
- 2 cups gluten-free plain flour
- ½ cup Bircher Muesli (or porridge oats)
- 2 tablespoons coconut oil, melted, plus 1 teaspoon extra for frying
Instructions
1 Stir all the ingredients together with a pinch of sea salt to form a smooth, thick batter.
2 Warm the 1 teaspoon extra oil in a pan over a medium heat. Once the pan is hot and the oil has melted, spoon a large tablespoon of batter into the pan, using a wooden spoon to spread it out.
3 Cook the pancake on one side for 3–4 min until golden, before turning and cooking the other side for 2–3 min until cooked through. Remove and repeat until all the batter is finished (spray the pan in between with vegetable oil, if needed) to make around 10 pancakes. They’re best served hot, straight out of the pan.
Serving suggestion
Serve with either a squeeze of lemon juice and 1 teaspoon coconut sugar per pancake (add 63kJ), or a drizzle of maple syrup and a handful of blueberries (add 126kJ)
Nutrition Info (per serve)
-
Kilojoules 712kJ
-
Calories 170cal
-
Protein 2.4g
-
Total fat 4.5g
-
–Saturated fat 2.9g
-
Carbohydrates 29g
-
–Sugars 2.2g
-
Dietary fibre 1.1g
-
Sodium 39mg
-
Calcium 59mg
-
Iron 0.3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: HFG staff
Last updated date: 26 August 2020
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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