Vegan foods taste good even to non-vegans, like me!
Chickpea flour, almond meal, cinnamon, raw honey, almond milk and berries make this a pancake breakfast favorite. The chickpea flour and almond meal give the pancakes a rich, creamy texture. To balance out the nut flavor, add a little raw honey and cinnamon. Topping with fresh berries creates a natural sweetness to finish the dish.
Recipe Tips:
Avoid over-mixing the batter
Once batter is mixed, allow to rest about 5 minutes before cooking
Use a cast-iron skillet for a more “browned” edge
For goat cheese lovers, this could be made into a fabulous cheese blintze. Warm the goat cheese slightly and fold into the blintze. Top with fresh berries.
Ready to shop? Couture Aprons, Cookbooks, Kitchen Tools, Cutting Boards >> inThe Bikini Chef boutique
Recipe
Vegan Pancakes with Berries
Breakfast & Brunch
Vegan Pancakes with Berries combine chickpea flour, almond meal, raw honey, almond milk and cinnamon for a delicious breakfast packed with protein.
Ingredients
1 cup chickpea flour
1/2 cup almond meal
2 teaspoons baking powder
1 1/4 cups almond milk
1 tablespoon raw honey
1/8 teaspoon cinnamon
1 egg replacer
1/4 cup grape seed oil or your preferred oil
1/4 cup plus 1 tablespoon fresh mixed berries of blueberries and raspberries (or your favorites)
Avocado oil, as needed, to grease the skillet
All-natural fruit puree, as desired
Grass-fed butter, as desired when serving
Organic maple syrup, as desired when serving
Instructions
In a medium mixing bowl, mix together chickpea flour, almond meal, and baking powder.
In a separate bowl, whisk together almond milk, honey, cinnamon, egg replacer, and grape seed oil (or preferred oil).
Add egg mixture to dry mixture and stir until just combined; do not over-mix.
Allow mixture to rest about 5 minutes.
Stir in berries until just combined.
Heat avocado oil over medium heat in a non-stick skillet or cast iron skillet (well greased)
Use a 1/4 cup measure to drop batter onto heated saute pan.
Cook until edges are dry and top is bubbly.
Turn and cook about 15 seconds longer.
NOTE: For thinner pancakes, add a little water to the batter.
Serve with a fruit puree such as strawberry, blueberry, or apricot or a little grass fed butter and maple syrup.
