Vegan Gluten Free Thin Pancakes with Fresh Figs
Starting my Sunday morning with pancakes for breakfast? That is having a good start in the morning if you ask me.
There are lots of people who are very anti Sundays, but I personally like them. Sunday is one of those typical “staying home”-days where you take care of yourself a little bit extra after a (tough) work week and the enjoyments of the weekend, when at the same time you prepare for the next week. Having something extra delicious for breakfast - like pancakes - just makes the day a whole lot better.
I have really not been good at making pancakes. My dad used to be a pro, making the best pancakes ever existing (oh how I miss them), but I guess I didn’t get the “pancake-making-master”-genes. Weirdly enough, it was gluten free and vegan pancakes that had to be made before I started to get good at making pancakes though. I really like this recipe, and yo just have to eat it the way I do - with fresh figs and almond butter.
THIS RECIPE IS
Vegan
Gluten Free
Free from refined sugar
Egg Free
Vegan Gluten Free Thin Pancakes with Fresh Figs
Approx. 5 pancakes
INGREDIENTS
1 dl gluten free rolled oats
1 tbsp chia seeds
2,5 dl plant based milk of choice
1 tbsp coconut sugar or stevia
1/2 tsp baking powder
Pinch of real vanilla powder
Pinch of salt
One drop of bitter almond aroma (can be excluded)
Garnishing: organic almond butter, fresh figs, agave syrup and organic almonds
HOW TO MAKE IT
Mix your oats in a food blender or with a stick blender first. Add remaning ingredients and mix again to a thicker batter. Let it stand for 10’.
Heat up optional cooking fat in a frying pan and fry your pancakes.
Serve the pancakes when still warm with almond butter, fresh figs, chopped almonds and rippled agave syrup.
NOTES
If you are not gluten intolerant, it’s totally fine to use ordinary oats instead of gluten free oats.
It’s also possible to ripple over maple syrup or honey if you’d like.