July 19, 2014
Hello my loves! Today I’m sharing a breakfast recipe which is a staple at our place! A pancake recipe that checks all the right things: vegan, no egg, no milk, gluten-free, free of refined sugar, super delicious and also fluffy! There are also no nuts or soy in this recipe so for all of you guys with any of those allergies, this recipe is for you! These pancakes are also quite nutritious as they contain some superfood buckwheat!
You would be able to find most of the ingredients needed quite easily at your local supermarket; however there are just a couple of things that you may need to look for if you don’t have them already. These would be the buckwheat, rice flour (regular, not glutinous), cornmeal (not cornstarch) and the Organ egg replacer (which is useful to have in the pantry for baking or binding ingredients). I believe most good supermarkets would have these ingredients too and most Asian supermarkets would have the rice flour. Update: I have also made these pancakes without the Organ egg replacer and instead made a chia “egg” which is 1 tbsp of chia seeds mixed with 3 tbsp of water and left for a few minutes to thicken up. It works just as well.
I love these vegan pancakes as they are so versatile and easy and you can top them with whatever you like! You can also watch how to make them through my YouTube video below. Enjoy and have a lovely day!
free of refined sugar
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