It’s pouring down in Bondi this morning – most people would probably hate it, but I love the rain. There’s nothing better than a productive morning with yoga, cooking and then working whilst listening to the rain. Call me crazy, perhaps it’s my Danish side.
So, what goes with rain? PANCAKES of course! Most pancakes are full of sugar, fatty butter and other nasties which are bodies really don’t like. Let me introduce to you; The Vegan Pancake Stack! I’m not joking when I say you’ll probably love these more than regular pancakes. They’re so full of real flavours and textures your tastebuds will love!
Ingredients:
- 1/2 cup gluten-free oat flour
- 1/4 cup brown rice flour
- 1 tsp gluten-free baking powder
- Dash of finely ground sea salt
- 1 small banana, mashed
- 3/4 tsp rice malt syrup
- 1 & 1/2 tsp vanilla bean paste
- 1/2 cup Almond Breeze Unsweetened Vanilla Almond Milk
- Toppings: whipped coconut cream, fresh strawberries, fresh banana and raw maple syrup.
Directions:
- In a bowl, combine the oat flour, rice flour, baking powder and sea salt and mix well.
- In another bowl, mash banana, add rice malt syrup and vanilla bean paste and combine well.
- Add the banana-mixture to the flour mixture and combine with the almond milk. Mix it together with a fork – you don’t want to use an electric mixer as you want to be careful with the batter.
- Heat a skillet onto medium-high heat and add a little coconut oil. Spoon around 1 & 1/2 tbsp batter onto the skillet and form a round pancake. Flip over when it doesn’t stick to the skillet any longer. Continue like this until all the batter has been used (yields about 5 pancakes).
- To make the whipped coconut cream: place a can of organic coconut cream in the fridge over night. This is a crucial step as otherwise you won’t be able to whip it into a cream! Use about 1/4 can and whip it with an electric mixer on high for about 3 mins.
- Decorate pancakes with whipped coconut cream, strawberries, banana and a drizzle of raw maple syrup.
ENJOY!
