I love pancakes! They are great for snacks and for taking out and eating when you are away from home. You can do everything with them: sandwiches, with fruit, jam, chocolate, cinnamon, etc.
Since I stopped consuming gluten and sugar I tried to get a good recipe for pancakes, like banana and eggs. These pancakes are good, but they aren’t how I like it. That’s when I discovered this recipe. These are neutral, fluffy and textured Super easy to adapt: you can add cinnamon, cocoa, coconut zest, orange juice, be creative! Curious? Keep reading.
You will need:
- 1 cup of oat flakes (gluten-free);
- 1 tablespoon of flax seeds (or flax flour);
- 250 ml of vegetable milk (I used rice milk);
Place the oat flakes and flax seeds in a blender and grind until a flour is obtained. Add the vegetable milk and grind until it is a homogeneous mass. I added cinnamon to the dough because I love it and it gives a special touch to the pancake. If you want, you can add the cinnamon when the pancake is done.
Heat a nonstick frying pan (I put some coconut oil to make sure it didn’t stick) and put the amount of dough for 1 pancake. Turn the pancake over as it is golden.
That’s it! I managed to make 6 pancakes (thick) and in the fridge they held up 2/3 days inside a hermetic box
Tip: add a little bit of agave or maple syrup, it’s delicious.
Hope you enjoyed!