There’s no food quite as great as breakfast food, and pancakes are no exception! They’re filling, tasty and are easy to whip up in a Sunday morning haze. However, there are pancakes, and then there’s this absolutely-incredibly-delicious-oh-my-goodness-get-in-mah-belly-right-now pancake. Packed full of good stuff, it’s super tasty and super easy to make. And would you believe, it’s vegan too?!
They’re so good, you’ll probably want them not just for breakfast, but lunch and dinner too! Shhhh, it’s okay, we won’t tell anyone…
1 cup of SR flour
1/4 cup shredded coconut
2 tbsp chia seeds
2 tbsp vegan cocoa powder
1 tbsp coconut sugar
2 tbsp pepitas (pumpkin seeds)
1 cup rice milk (can be substituted for soy/almond/cow milk)
Splash of vanilla essence
Splash of vegetable oil
Sliced banana, strawberries and maple syrup, to serve
- In a bowl, mix together the flour, coconut, chia seeds, pepitas, cocoa and coconut sugar. Add vanilla and rice milk.
- Stir until you have the consistency of thick cake batter. If they’re a little too thick, add some more milk. If they’re too thin, they won’t hold well in the pan so add a little more flour.
- Heat oil in frypan over medium heat. Add dollops of batter into frypan. Cook until small bubbles appear on the top of the batter, then turn over.
- Once brown on both sides, transfer to plate and serve with banana, strawberries and maple syrup.
Of course, the sky’s the limit when it comes to topping your pancakes. Cut up your favourite fruit, get out the Nutella or serve with a berry compote. One thing’s for sure, they won’t last long on the plate either way!
What do you serve your pancakes with?