Gluten Free * Vegan * Soy Free
I had a dream about cooking a huge breakfast, and part of that included Pancakes! So I woke up and made some of course. But I wanted them to be healthy, and not so sweet tasting. So these came out great, but I will warn you that the batter is thick so it was a little difficult to cook.
I try to add Flax Meal into my diet every day.
1 1/2 cups Bob’s Red Mill All-Purpose Gluten Free Baking Flour
1/2 cup Teff Flour
2 1/2 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
2 Tbs flax meal
1 tsp salt
1 tsp xanthun gum
2/3 cup coconut nectar
2/3 cup unsweetened organic apple sauce
2/3 cup rice milk
1/2 cup coconut oil or canola
2 Tbs vanilla
Organic Maple Syrup
In a medium bowl, whisk together the flours, baking soda, bakin powder, cinnamon, flax, salt, and xanthan gum. Add the coconut nectar, apple sauce, rice milk, oil, and vanilla. Mix until batter is smooth.
Cook on a nonstick skillet over medium heat. I used about 1-2 tsp of coconut oil to coat the pan, used about 1/4 cup batter for each pancake, and cooked about 2 mins on each side before flipping till they were cooked all the way through. Since the batter was so thick I smashed mine down to thin them out a little.
Top with your favorite fresh fruit, vegan butter, a little bit of maple syrup, pecans or walnuts, and enjoy!