Vegan and gluten-free pancakes

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Fluffy, delicious and tasty, without bloating our stomach, and above all light. No butter, eggs, but with almond milk and gluten-free flour. Combine it with seasonal fruits, pomegranate, or with maple syrup.

Ingredients

  • 40 g sugar
  • 20 g of seed oil
  • Half a banana melted
  • 1k baking powder
  • 1 vanilla capsule
  • 220 g of almond milk
  • 200 g flour without gluten
  • ¼ kg salt

For serving

  • Maple syrup
  • Powdered sugar
  • Seasonal fruits
  • Jam of your choice

Directions

  1. Melt our banana very well in a bowl. 
  2. Add the sugar, almond milk, and seed oil and mix. 
  3. In another bowl put the gluten-free flour, the baking powder, the vanilla and the salt. Stir to combine the ingredients and add it to the bowl with the liquids. Let the porridge stand for a few minutes. 
  4. While waiting, in a non-stick pan lightly grease it (with a brush or an oiled paper towel) and put it to heat at a moderate temperature. We take a full tablespoon of our porridge and place it in the pan. 
  5. Give it a round shape and wait for it to simmer. When they are ready to turn, you will see light blisters on the surface, then we turn them on the other side. 
  6. Place them on top of each other and serve.

-If you have a non-stick pan with round cases, the shape and volume will be given straight.

- Of course it is and we make the recipe even during periods of fasting.            

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