Healthy Egg-Free Pancakes! Vegan & gluten free!

Healthy Egg-Free Pancakes! Vegan & gluten free!

Pancake Day, Shrove Tuesday or whatever else you like to call it, definitely calls for these lovely healthy filling pancakes! Much as the fact I eat pancakes at least once twice a week, I never get tired of them!   There’s no added sugar, ,no added fat, no gluten, no egg and no dairy… just deliciousness, fluffiness and loveliness! What more could you want!? The ingredients for these are slightly different to these blueberry pancakes – but it depends which ingredients you have at home!

Delicious blueberry pancakes – vegan & free from.

Pancakes all stacked up with a chocolate drizzle!

Oh of course they’re quick to make – throw it all in the blender, blitz, then pour into the pan! No blender – no problem, just mix it all together in a jug – it will take a bit longer but you still get to have your pancake and eat it! (sorry)! 😛

What’s also great about these is you can make them, store them in the fridge, then pop them in the toaster when you’re fancying some more! They can even be frozen so there’s no excuse not to always have pancakes on hand! Yumyum!

As it’s pancake day when are you most likely to eat pancakes? breakfast? lunch? dinner? Oh yes… if you’re giving up something like chocolate for Lent – don’t forget to tell your significant other! There’s nothing like a homemade chocolate cake or giant box of chocolates on Valentines Day morning (Sunday) that you can only watch everyone else devour!

Anyway, back to pancakes! No worries if you don’t have a stash of different flours like we do, just use your favourites and the results will still be great just a slightly different taste! 😀

Gather

• 350g banana (the riper they are, the sweeter the pancakes)
• 50g brown rice flour (*sub your favourite flour)
• 50g cassava flour (*sub your favourite flour)
• 100g oats (gluten free if required)
• 250ml dairy free milk (I used unsweetened coconut milk)
• Oil of choice for cooking (if required)

Prepare

1. Break the bananas into 3 or 4 pieces and put in the blender.
2. Add the flours and oats, then pour in the milk.
3. Blend for a couple of minutes until smooth.
4. If using oil (I have a non stick pan which doesn’t require oil), heat a smidgen in the pan on a low heat, then pour in some batter. The batter should spread evenly into a circle. Cook until small bubbles appear towards the centre (they will start around the outside), then flip over.
5. Continue until all of the batter has finished and you have a lovely stack of pancakes (the batter will thicken on standing so you may need to use a spatula to spread the batter in the pan towards the end).
6. Enjoy!

Bananas make these pancakes slightly sweet 🙂

Quick, easy, tasty & storable!

Stack them up and munch away!

Serve & Store

• The possibilities are endless! Plain, with jam, chocolate spread, fresh fruit, coconut, seeds, maple syrup, nuts!
• You could even go savoury and add cheese (vegan) or marmite (yes I really did)!
• Cool and store in a plastic bag in the fridge until you ‘need’ some more!
• Alternatively keep ambient and store covered in the kitchen.
• Freeze in plastic bags for up to two months.