These are the best pancakes EVER. And they are also vegan, gluten-free, lactose-free and sugar-free! The divine recipe for these American-style pancakes—but healthy—originally comes from the blog Delicious Lyella .
For 4 large pancakes:
- 90 grams gluten-free oats (see the tip)
- 100 grams finely ground almonds
- 150 ml almond milk
- 30 grams of broken linseed
- 1 ripe banana
- 1 handful of blueberries
- 2 teaspoons maple syrup
- 2 teaspoons cinnamon
- Pinch of sea salt
- Coconut oil for frying
For the topping:
- Handful of blueberries
- Maple syrup
- sprig of mint
The pancakes are very easy to make and almost everyone loves them. They are also super healthy so you don’t have to feel guilty if you eat them for breakfast, lunch or just… in between!
Tip: If you want the pancakes to be one hundred percent gluten-free, choose gluten-free oat flakes. These have not come into contact with gluten during production and in the factory.
We’ll start with the pancakes. Place the oats in the food processor and blend until a fine flour is formed. Cut the banana into pieces and mash with a fork. Mix the oat flour, mashed banana and all other ingredients in a bowl. The whole thing should be nice and thick and creamy. But don’t stir too hard, otherwise you will destroy the blueberries too much, for example.
When the pan is hot, add a teaspoon of coconut oil and wait until it has melted. Pour a quarter of your pancake batter into the center of the pan, use a spoon to form a nice round circle. Check after about a minute whether the bottom of the pancake is firm; then flip and cook the other side for a minute as well. Remove the pancake from the pan and repeat for the other pancakes.
Finish with some maple syrup, the blueberries and a sprig of mint.