Pancakes are always a great breakfast idea, and as you well know by now, the little hands love them. In today’s version, I made them gluten-free (since I try to avoid it), as well as dairy-free, egg-free, butter-free, and always, always sugar-free. A vegan version that is in no way inferior to normal recipes, since it makes delicious and fluffy pancakes that are, in short, amazing! Try to make them and you’ll see the truth of it. JUMP TO RECIPE
What we are going to need
- Buckwheat flour. Alternatively, oat flour. You can use buckwheat or oat flakes to make them, processed into a powder.
- Bananas. Preferably ripe, to grant their sweetness and flavour.
- Oat milk. You can use any plant milk you want. However, when I made them with coconut milk, it didn’t have the same flavour, and I personally prefer the version with oat milk.
- Tahini. Prefer whole grain, which is richer in plant fibre. Alternatively, you can add peanut butter.
- Spices. I added cinnamon but you can make any combination you want.
Tips and Storage
- Slow and patient cooking is the biggest secret to the perfect pancakes.
- As you saw, this recipe has many versions and alternatives, which makes it very easy to try.
- Avoid making the mixture the day before, and prefer baking it right away, since this flour tends to absorb moisture.
- Store them (if you have any leftover) in the fridge for up to 3 days, or in the freezer.
The little hands really enjoyed these vegan pancakes, so much so that the first time I made them, he ate the first pancake while I was baking the others, and he ate 3 in total for breakfast. On the day I shot the photos, you can see that he couldn’t hold back! Our favourite eco-friendly panda bamboo plate can be found here.
You can see here for more vegan recipes, and here for more gluten-free suggestions.
Set the frying pan over medium heat.
Mash the bananas in a bowl, then add the rest of the ingredients.
Mix the mixture thoroughly and spoon it to the frying pan.
Cook on the non-stick frying pan until little holes appear on its surface.
Turn over and cook on the other side until the pancake unsticks from the pan.
Serve with tahini and fruit.
Ingredients
Directions
Set the frying pan over medium heat.
Mash the bananas in a bowl, then add the rest of the ingredients.
Mix the mixture thoroughly and spoon it to the frying pan.
Cook on the non-stick frying pan until little holes appear on its surface.
Turn over and cook on the other side until the pancake unsticks from the pan.
Serve with tahini and fruit.
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
