Vegan and gluten-free pancakes

Who doesn’t love pancakes! Believe it or not these vegan and gluten-free pancakes are actually good for you!

Growing up in America meant that I was introduced to my love of pancakes from a very early age. As my health horizons broadened, and the option of ordering buttermilk pancakes drenched in syrup was no longer something that really appealed to me, I decided I had to come up with my own version of these breakfast treats that was just as indulgent but highly nutritious, too! These pancakes fit the bill, they’re vegan, gluten- & sugar-free, and you definitely wouldn’t know it! They taste just as sinful, but to your body they are bites of nutritious fuel, and the perfect way to start your day. They’re fluffy, light, yet gooey in the middle – and the dates and banana sweeten them perfectly so no added sweetener is needed. They’re also really simple to make, and are rich in nutrients so just a couple will keep you full and energised all morning!

To amp up the delicious factor I’ve also got some incredible toppings for you. To drizzle I love a blueberry syrup and a coconut cream. Yum, oh yum. They’re both super simple to make, and really make these pancakes even more amazing. Then I love to top it with a dollop of my natural nutella from my Free Ebook or some runny almond butter…or both!

INGREDIENTS
1 banana
1/3 cup brown rice flour
1 cup oats
1-1.5 cups oat/almond milk
2-3 medjool dates
1 cup blueberries + 1tbsp water

Coconut cream:
½ cup coconut milk (canned) 1tbsp maple syrup

EXTRAS

Natural nutella
Almond Butter

METHOD

Start by grinding down the oats in a blender, grinder or food processor until it resembles flour. Set to one side.

Add the dates and oat milk to the blender and blend until the date pieces have been obliterated into tiny fragments.

Break up the banana into smaller pieces and add to the blender along with all other ingredients. Blend until the mix is thick and smooth.

In a frying pan add a little coconut oil and spoon half a cup onto the pan, with a knife spread so it’s round, you want to make a small pancake, so don’t be afraid if there is a lot of mixture on top.

Cook on each side for roughly 2 minutes, flip with a spatula and repeat on the other side. Repeat with the rest of the mixture.

Meanwhile make the blueberry syrup.

Really simple, add all the blueberries to a saucepan with a tablespoon of water, let boil and pop until a syrup forms. Stir occasionally to make sure the bottom of the pan doesn’t burn.

If you’re making the coconut cream, just add the ingredients to a blender and blend until smooth. Drizzle on top and enjoy.

For more great healthy breakfast ideas have a look at Sassy’s top 5 healthy sugar-free breakfasts