FLUFFY PANCAKES VEGAN AND GLUTEN-FREE – delicious, healthy and easy to make pancakes, high in fiber. Perfect for brunch or Sunday mornings!
- 1 tbsp flax meal
- 3 tbsp water
- 1/2 cup oats
- 1/2 cup gluten-free flour
- 2 tbsp chia seeds (or hemp seeds)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup almond milk
- 1 tbsp maple syrup (optional)
- Oil for frying if necessary
Mix all the ingredients in a bowl and set aside for 10 minutes until the mixture becomes thicker.
In a small skillet, heat the oil on medium-high heat (4-5 on my stove).
When the oil is heated, using a spoon, form a round-shaped pancake preferably one at the time.
Cook each side for around 2 minutes or until the edges are golden. Make sure that there is enough oil for the pancakes not to stick on the pan.
Serve hot with maple syrup, chocolate, nut butter, bananas or other fruits.
The preparation can be made overnight and cooked in the morning. The mixture will be thicker and a bit harder to shape but it cooks really well without any issue.
The pancakes can be made up to 2 days in advance and reheated.
They stay fresh in the fridge
Chia seeds can be substituted for flax meal.