Vegan breakfast pancakes ! Gluten Free flour mix too ! Think you’ll love these 👌 makes a generous 2 servings.
You will need the following ingredients:
For the egg substitute, mix together, 2 Tablespoons Ground Flaxseed and 1/4 Cup Hot Water. Leave the mixture to stand for about 5 minutes.
For the flour blend, mix together, 1.5 Cups Millet Flour, 1.5 Cups Almond Flour, 1 Cup Quinoa Flour, 1 Cup Buckwheat Flour, 2 Cups Tapioca Flour. I put this mix into a container and give it a good shake to mix the flour.
Pancakes:
1.5 Cups Flour Mix
2 Teaspoons Baking Powder
Pinch of Salt
1 Scoop Protein Powder
1.5 Cups Almond Milk
Egg Substitute
3 Tablespoons Coconut Oil or MCT Oil
2 Tablespoons Coconut Slices
1 Teaspoon Cinnamon
1 Chopped Banana
For Garnish, sliced banana, berries, coconut slices, cinnamon, maple syrup
Combine the flour, baking powder, salt & protein powder in a large bowl, I use my blender for ease, plus it’s easy to pour into a hot pan when you’re ready to cook. Add the almond milk, egg substitute and coconut oil, mix well.
In a large pan, heat up some coconut oil and pour in mixture to make 3-4 Small pancakes at a time. Allow them to cook and turn to brown the other side. Repeat until you’ve used the remaining batter, garnish and serve.
