Vegan and gluten-free pancakes?!? Is it possible? The answer is yes! However, they are not as fluffy as traditional pancakes with eggs, but they are still as delicious. You don't have to be a vegan to enjoy this recipe. If you are not a vegan (like me), it's good to at least reduce the amount of non-vegan meals you eat per day. Try having at least 1 vegan meal per day. Other than the health benefits of having vegan plant-based meals, they are more sustainable for the environment. With our current planet's situation, if we all make at least a small change in our lifestyle, we can surely make a great impact.
Serves 8 pancakes
1 cup of gluten free oats
1 tbsp of baking powder (I used this brand because it's gluten-free)
A pinch of Pink Himalayan Salt
1 tsp of ground cinnamon
1 ripe banana
1 cup of plant-based milk
1 tbsp of apple cider vinegar
Chocolate chips (gluten free & vegan)
Place all of the ingredients, except the chocolate chips, in a blender. Blend until the batter is smooth.
Leave the batter for about 8 to 10 minutes.
Heat a non-stick pan on medium heat. Then, using a ladle, transfer the batter onto the pan, once at a time. Put some of the chocolate chips on the pancake before flipping it to the other side. Once the bubbles start to appear (about 1-2 minutes), flip and cook the second side for 45 seconds to a minute. Repeat this process for the remaining batter.
Serve with your favourite toppings (nut butter or maple syrup), if desired, or serve with no toppings. We ate our pancakes with apricots, chia seeds, a little of maple syrup and my homemade peanut butter (not pictured). The peanut butter, maple syrup and chocolate chip pancakes make a good combination!
When you have made it, take a picture and tag @bitetoroots #bitetoroots to let me know!
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And if you have any suggestions of what I should try to make, leave a comment below! *Remember, cook with love! The best dish is made with love.*