20-minutes vegan, gluten free and sugar free oats and banana pancakes. Easy, soft and fluffy for a perfect healthy and nourishing breakfast.
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1/2 ripe banana
- 1 tsp vanilla extract (optional)
- 1/2 cup oat flour
- 1/4 cup brown rice flour
- 1/4 cup corn starch
- 1 tbsp ground flax seed
- 1 tsp baking powder
- a pinch of salt
- Oil for cooking
- Add the almond milk and apple cider vinegar to a mixing bowl. Stir and let stand for 5 minutes to thicken.
- Mash the banana using a fork and add to the almond milk with the vanilla extract.
- In a separate large bowl, mix the oat flour, brown rice flour, corn starch, ground flax seed, baking powder and salt.
- Pour the wet mixture over the dry ingredients and gently stir to combine. The preparation should be smooth and thick but pourable. If too fluid, add a little more oat flour. If too thick, add a little more almond milk.
- Heat a large non-stick pan over medium-high heat with oil.
- Once hot, scoop up about 1/4 cup of the batter onto skillet. Cook for about 2 minutes, until bubbles form on the surface of the pancakes and the edges look dry. Then flip the pancakes and cook for 2 minutes on the other face, until browned. Adjust the heat along the cooking : you will likely need to reduce the heat to medium-low once hot as to not burn the pancakes.
- Serve immediately with fresh fruits, coconut yogurt, maple syrup and caramel sauce. Store any cooled leftovers in a container. The pancakes will keep in the refrigerator for up to 3 days.
- You can make your own oat flour by grinding rolled oats in a high speed blender. Make sure you are using certified gluten free oats.
- Make your own flax meal by grinding flax seeds in a high speed blender. You can use either brown or golden flax seeds.
- For a much sweeter version, add 1 tablespoon of maple syrup to the batter.
Keywords: Pancakes, gluten-free, vegan, sugar-free, breakfast,