BREAKFAST GOALS: GLUTEN FREE PANCAKES
Gluten Free Vegan Pancakes:
Another amazing recipe from my yoga retreat last year from Steph at The Quarter Life Health Project, literally pancakes all day, EVERAYYYDAYYYY. If I could live of these I could, healthy and taste amazing!
Ingredients: (makes about 6 small pancakes)
2 tablespoons chia seeds
4 tablespoons water
1/2 cup buckwheat flour (100g)
1 banana / 1 banana
1/2 cup almond or coconut milk (or any other plant-based milk) (150ml)
1/2 a lemon
1 teaspoon honey
1 teaspoon coconut oil (for frying)
- Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes.
- Zest an entire lemon.
- Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick!
- Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes.