Vegan gluten-free pancakes

Name: Vegan gluten-free pancakes
Prep time: 30 min
Cook time: 10 min
Ingredients: 65g/2¼oz rice flour; 65g/2¼oz tapioca flour; ½ very ripe banana; 300ml/10½fl oz almond milk; 2 tsp rapeseed oil or coconut oil, for frying; 1½ bananas, sliced; large handful blueberries; 30g/1oz pecans, toasted; 6 tsp maple syrup

4.5

(11)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 6

Author : Pippa Kendrick

quick best pancake vegan breakfasts

Ingredients

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Instructions

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Step 1

Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.

Step 2

Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.

Step 3

Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately.