Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Vegan, gluten-free, wheat-free, boredom free, quick & easy and all that stuff everybody's searching for to look original in 2018.

Course: Breakfast, Main Course
Keyword: 5 Minute, Pancake, Protein, Vegan
Servings: 3 people
Ingredients
  • 2 tbsp ground flax seed
  • 4 tbsp water
  • 1 tsp apple cider vinegar
  • 400 ml dairy-free milk (I use almond milk)
  • 220 gr gluten-free plain flour (if you don't have gluten problems, try spelt flour!)
  • 2 tbsp cacao
  • 90 gr golden caster sugar (or coconut sugar)
  • 1/2 tsp bicarbonate of soda (to make them fluffy!)
  • 1 tsp baking powder
Instructions
  1. In a tiny bowl, mix the ground flax seed with water, stir and set aside to thicken.

  2. In another bowl, combine the apple cider vinegar and the milk, then set aside.

  3. In a large mixing bowl, mix all the powdered ingredients: flour, cocoa powder, sugar, bicarbonate of soda, baking powder.

  4. Pour the seeds mixture into the milk and vinegar mixture. Stir well.

  5. Combine the wet ingredients into the dry ones and mix until it gets smooth.

  6. Heat up your best pancake anti-adherent pan and grease with oil, an oil spray or vegan butter. Be careful!

  7. Pour around 3 tbsp worth of batter onto your pan or pancake form, and cook until they get dark brown (not burned ;P) 

  8. Repeat for all of the batters until you have a stack of yummy pancakes!

  9. Keep warm under a tea towel while you make the other pancakes.

    Serving suggestions: ice cream, fruits, agave syrup, maple syrup, or whatever else you prefer!

    Best enjoyed fresh in the day of making.

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