These vegan gluten-free pancakes from uberfoodie Wai seu Chan are therefore completely plant-based and do not contain gluten. Perfect for when you can’t or don’t want to eat dairy or gluten .
For 10 small pancakes:
- 175 grams banana (mashed)
- 1 tablespoon chia seeds
- 1 1/2 tablespoons neutral vegetable oil
- 50 ml plant-based milk or water
- 5 tablespoons buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 tablespoon vinegar
Mix the banana, chia seeds, oil and milk in a bowl until homogeneous. Then add the flour and baking powder. The batter should be a little on the thick side, but not too thick; about the same thickness as cake batter. If you think the batter is too thick, add a little more milk. And if it’s too thin, add a half to a whole spoonful of flour.
In a small bowl, combine the baking soda and vinegar. Stir it until it fizzes. Then add it to your batter, mix well and let it sit for a minute or two.
Meanwhile, heat a frying pan with oil. When the oil is hot enough, add a tablespoon of batter. It doesn’t have to be nice and round! Repeat until you have 4 small pancakes. When the bottoms are golden brown and the tops a little dry, gently flip them over. Fry them for another 2 to 3 minutes and then remove them from the pan. Repeat this until your batter is used up.
Serve the vegan gluten-free pancakes with fresh fruit, syrup (or honey for the non-vegans), cocoa nibs or other toppings of your choice.
Source: Culy by culy.nl
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