Healthy foolproof vegan pancakes topped with sweet cherry sauce
I don’t know why but as of lately I have been craving pancakes. I didn’t grow up consuming them and to be frank pancakes aren’t exactly something I eat on a regular basis anyway. I’m partial to having them during the month of February, namely because of Shoves Tuesday.
I blame our American counterparts for introducing the Brits to this breakfast dish. Now granted I am dairy free BUT not a vegan, I find myself having to make this clear especially with my blog’s niche as dairy free doesn’t equate to going meat free. I am dairy free because I am lactose intolerant and occasionally eat meat, though I’m slowly researching the benefits of transitioning to a alkaline/plant based diet.
This transition-in-the-making is quite timely with my latest recipe – healthy vegan pancakes…YES! they are eggless, gluten and dairy free and taste ……drum roll………AH-MAZING! I whipped up a batch of six and subsequently ate them all. I shocked myself in terms of the taste, didn’t think I would like them without the egg but it turns out they are equally as nice and it reduces the cost by omitting eggs.
I managed to successfully build the structure of the pancakes using flax eggs (flaxseeds mixed in water). I posted a recipe for this a while ago so click on the link to learn more about pseudo eggs.
Also, the key ingredients for the flour blend are quinoa flour, a light gluten free, high protein flour to work with. It does have an acquired taste so blending it is ideal if you can’t bear how potent the taste is. Ground almonds helped to balance out the strong after taste of quinoa along with the tapioca flour.
You will notice I didn’t manage Xantham gum, that’s because both the tapioca and flax eggs did a tremendous job at binding the batter so well.
I made the flax eggs first and set them aside before adding everything to the blender. This is a lazy method of preparing batter, yes I know! Reserve the judgement for another time BUT…..the blender technique speeds things up and reduce mixing everything in separate bowls.
The batter makes roughly six eggless pancakes which you top with my sweet cherry sauce. The kids will love you for it or simply have it for breakfast yourself.
- ½ cup of almond flour
- 1 cup of quinoa flour
- 2 tbsp of coconut flour
- 2 tbsp of tapioca
- 2 tbsp of ground flaxseed + tbsp of water
- 1 cup of coconut milk (full fat)
- 1 tsp of vanilla extract (or powder)
- ¼ tsp of himalayan pink salt
- Coconut oil
- Sweet cherry sauce for serving (see post)
- Prepare the flax eggs by mixing the ground flaxseed with the water. Whisk together in a small bowl and set aside. The mixture will begin to congeal and thicken unattended.
- In a high speed blender add the coconut milk followed by the remaining ingredients including the flax eggs and blend into a smooth lumpless batter.
- Heat a crepe pan or skillet with coconut oil, and ladle the batter onto the chosen pan.
- Use a egg spatula to turn over the pancake when the first side is cooked. Repeat this step with the other side.
- Repeat step 3 and 4 to make pancakes with the rest of the batter.
- Once done don't forget to top with the sweet cherry sauce