I have been looking for a decent vegan and gluten free pancake recipe to accommodate friends/family that have those restrictions when they visit - which was the case this weekend, so we had these twice! That’s how lush they are.
- 1 linseed egg (1 tablespoon of golden linseeds to 2 tablespoons of water. Let it hydrate for about 10 min)
- I cup of gluten free flour (I use the self raising from freee)
- 1 cup of coconut milk drink (add 3/4 to start and see if the consistency is good, if it still feels thick add the rest)
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- pinch of salt
I start by ‘making’ the linseed egg aside. Then on a big bowl add the flour and baking powder, and slowly incorporate the linseed egg and the milk. That’s it.
Fry on a non-stick frying pan with some coconut oil, add 2 generous tablespoon of the batter per pancake. You can add the blueberries or not, up to you - but they give it a wonderful burst of flavour.
👌🏼💜
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