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Gluten-free, dairy-free, vegan pancakes with blueberries and agave syrup!

February 10, 2016 Yael Greenberg

We celebrated the World Pancake Day with these vegan almond flour crepes with agave syrup and blueberries!

Yummy yummy and healthy!

Also super easy to make.

Ingredients:

  • 2 cups almond flour 
  • 1 cup plant-based milk (almond, soy, hazelnut, etc.)
  • Egg replacement: 3 tbsp apple sauce and/or 1 tbsp ground flax seed or ground chia seed
  • 2 tbsp of agave/maple/date syrup or 2 tbsp coconut/brown sugar as a pancake sweetener
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • A pinch of sea salt
  • Coconut, almond or another oil for greasing the frying pan
  • For topping: Blueberries and agave syrup (can substitute date or maple syrup)

Preparation:

  1. Mix the dry ingredients together (flour, baking powder and sea salt).
  2. Mix the liquid ingredients together (milk, egg replacement, sweetener).
  3. Heat up the greasing oil in a large nonstick frying pan. Turn on medium heat. Use a large serving spoon to add pancake batter to the frying pan. After one side is cooked (after about 3 minutes), flip and cook the other side.
  4. Serve with agave/maple/date syrup and blueberries.

That's it my friends! Enjoy!



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