Vegan, Gluten-free, Low-Carb Pancakes
The sun is out and the breakfast is served! We are trying a new pancake recipe today. I have been wanting to create something vegan, gluten-free and has low carbs and now I finally got it. Many gluten-free pancakes recipes contain rice flour, which is very high in carbs. It is a personal choice as always, but I wanted to try something different this time. I really love mixed flavors in this pancake from nut flour, cardamom, cinnamon, banana and vanilla. Here is the recipe and hope you like it. Happy Weekend, everyone!
PS: The pancakes are super easy to make. You can finish making them within 20 mins. ✌️
What you'll need:
- 1 cup almond meal
- 1/4 cup coconut flour
- 2 ripe bananas, mashed
- 4 tbsp egg replacer and 8 tbsp filtered water (or you can use 4 eggs, if you are not vegan)
- 1/2 cup almond milk
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp ground cardamom
- 1 tsp baking powder
- Coconut oil for frying
How it's made:
- Combine all ingredients in a medium mixing bowl or stand mixer and mix until smooth. If the batter is too thick (not pourable), add 1 tbsp almond milk a time. If it looks thin, add 1 tbsp of coconut flour a time.
- Heat a non-stick skillet over medium-high heat. Add 1 tbsp of coconut oil, and then add ¼ cup of the batter. Cook for 2-3 minutes until the bottom of the pancake is golden-brown, then flip to cook the other side for another 2-3 minutes. If the pancakes are turning brown too quickly, turn down the heat. Serve with fresh fruits, desiccated coconuts, dark chocolate sauce or maple syrup.