It’s time to revamp pancakes! Try this dairy-free, egg-free, sugar-free, gluten-free pancakes recipe from nutritionist Angelique Panagos – you’ll be surprised how good they taste. Why not have them for breakfast or a snack? Serve topped with nut butter and berries, nut butter and pear or cashew nut cream and ground flaxseeds for a healthy, tasty treat.
Ingredients (makes 15 pancakes)
100g teff flour
100g gluten-free flour (if you only have one type of flour just add 200g of that flour instead of two different types).
300ml coconut milk
2tsp gluten-free baking powder
2tbsp vanilla essence
2tbsp cinnamon
1 pinch rock/ sea salt (finely ground)
1tsp of coconut oil
optional:
Zest of 1 orange
Method
Sift teff flour, gluten-free flour, baking powder, rock/sea salt and cinnamon into a large bowl. Create a well in the centre of the dry ingredients or add to a blender.
Add vanilla essence and orange zest to coconut milk and stir.
To the well in the dry ingredients (or to the blender) gradually add a 100ml coconut milk at a time, stirring continually until the desired consistency is reached – you want the mixture to be runny yet thick enough to coat the back of a spoon. Use more or less coconut milk if needed as different flour can change the consistency.
Gently heat your pan and add one teaspoon of coconut oil to coat the bottom of the pan (note: regulate the temperature as you do not want the oil to smoke). Add about two to three tablespoons of the mixture per pancake to the pan.
Flip pancakes when bubbles begin to appear on top of the pancake, check to see they are golden brown when flipped.
Store in the fridge for up to three days or freeze and toast as a snack.
