Super Fluffy Pancakes
Vegan, Gluten-free
Level
Medium
Type
Breakfast
Portions
6 pancakes
Time
25 min
Ingredients
- 1 tbsp of ground flax seeds
- 3 tbsp of water
- 1/2 cup of rolled oats
- 1/2 cup of gluten-free flour (or more rolled oats)
- 1 tbsp of baking soda
- 1 cup of almond milk (or any other plant-based milk)
- 1 tbsp of maple syrup
- 1/4 tsp of salt
- 1 tbsp of coconut oil
- Some extra oil for the pan
Step 1
Mix the ground flax seeds with 3 tbsp of water and set aside. The mixture should turn into a gel in 5 minutes.
Step 2
Blend the oats in a blender to grind them into flour and then mix with the gluten-free flour, salt and baking soda.
Step 3
In a large bowl, mix almond milk, maple syrup, coconut oil and flax seeds mixture until smooth.
Step 4
Add the flour mixture and whisk until smooth.
Step 5
Heat a frying pan with a little bit of oil and then pour approximately ¼ cup of the dough into it. Cook until small bubbles form on the surface and then with a spatula, turn over and cook for about 2 minutes more.
Repeat until the dough is finished.
Step 6
Serve with peanut butter, maple syrup, fruit or anything else you feel like !
Nutritional values per portion :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F