Nothing quite beats pancakes.

 

These light pancakes are wonderfully nutritious and 100 percent vegan as well as free from gluten & dairy.

 

You can simply enjoy these as they are or have with a drizzle of maple syrup, nut butter and fresh fruit.

 

These pancakes are loaded with coconut goodness. This includes rich medium-chain fatty acids (MCFAs) which alter lipid membranes of offending organisms and provide antimicrobial support to the immune system. This support is especially great after that long weekend hangover.

 

Ps. you should definitely make an extra batch because you will want more!

 

 

Blend (in a food processor)

  • Shredded coconut: ¼ cup
  • Rolled oats (gluten free): 1 cup
  • Coconut flour: ¼ cup
  • Apple cider vinegar: 2 tbsp
  • Coconut milk: 1 cup
  • Coconut oil: 1 tbsp
  • Nutritional yeast: 1 tsp
  • Cream of tartar: 1 tsp
  • Himalayan salt: 1 tbsp
  • Lime: 1 tsp

Topping

  • Blueberries
  • Fresh coconut pieces
  • Anything you want – they’re pancakes after all!

 

 

Directions

Fry

  1. Blend the ingredients together using a low to medium speed setting on your food processor.
  2. On medium heat pre-heat coconut oil in a non-stick saucepan.
  3. Spoon out some of the mixture into the pan until it is the desired pancake size.
  4. Gently fry each pancake for until golden brown on both sides.

 

Bake

  1. Pre-heat your oven to 200 degrees Celsius.
  2. Using a baking tray with grease proof paper, lay out your pancake mix into the desired size.
  3. Bake pancake mix for 10-15 minutes at 150 degrees Celsius. Ensure the pancake mix is evenly baked.

 

 

Recommendation

For crispiness increase the heat towards the end of the frying/baking time.

 

If the pancake is sticking to the pan or tray use a wooden spatula and from the bottom sides gently lift the pancake.

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