The duo loves brunch… which is a bummer when considering all the animal products that make brunch, brunch: fried eggs, bacon, sausages, cheese…
Well that’s why Saturday morning, we decided to try and make pancakes in view of someday having enought breakfast recipes to have a brunch.
For a first try, I have to say these turned out fantastic!
Here is what you will need:
° 1/3 cup Brown Rice Flour
° 1/3 cup Coconut Flour
° 1/3 cup Chickpea flour
° 1 tbs milled flaxseeds
° 2 tsp baking powder
° 2 tsp ground cinamon
° Pinch of salt
° 2 tbs maple syrup
° 1 tsp vanilla extract
° 1 1/4 almond milk (or any other plant based milk)
Here is what you need to do:
1) Mix the three flours and the baking powder well. Coconut flour has the tendency to clump, so I suggest you use a wire wisk.
2) Add the flaxseeds; cinamon and salt. Wisk until homogeneous.
3) Add the mapple syrup and vanilla extraxt.
4) Add the milk in three times mixing well between additions. This is to avoid a too liquid batter.
5) On medium heat, preferably using a non stick pan, pour approximately 1/4 cup of batter for each pancake. Let cook until the batter stops bubbling and flip over. You will need around 3 minutes on each side.
*Quick tip*: make sure your spatula is as wide as your pancakes. We found these had the tendency to crack when turning if the spatula did not go under the entire pancake.
Your batter should look like this:
I love looking at bubbly pancakes!
She ate these with mapple syrup; he ate his with peanut butter. They were very moist, tender and delicious.
We had a lot of fun making these. We really hope you’ll give them a try! Tell us how they turned out and how you served them. Enjoy!
My Lighthearted Kitchen 