Do you struggle with making fluffy gluten-free-vegan pancakes? Us too! Well thankfully, we’ve been obsessing in our kitchen to come up with the perfect recipe. This improved pancake recipe is easy to make and includes the addition of baking powder and vinegar as the leavening agent. Oh, and what’s all that drizzle about? It’s Date Nectar from our friends at D’vash Organics.
1 cup I Heart Keenwah Toasted Quinoa Flakes
1 cup unsweetened almond milk
1 ripe banana
1/2 cup of teff flour
1 tsp baking powder
1 tsp apple cider vinegar
sprinkling of sea salt
Pour all ingredients into a blender or magic bullet and blend until smooth.
For each pancake, pour 1/3 cup of batter onto non-stick pan or seasoned cast iron pan. Use some coconut oil or cooking spray to prevent sticking.
Cook on medium heat for approximately 2 minutes per side, or until batter starts to develop bubbles.
Serve pancake stack with D'vash date nectar and fresh berries.