Delicious dairy free, gluten free and vegan pancakes

Gluten-Free, Dairy-Free, Vegan Pancakes

Gluten Free, Dairy Free, Vegan Pancakes

Looking for a dairy-free, vegan breakfast idea?

Here is a dairy-free, gluten-free and vegan recipe for delicious and healthy pancakes.

Pancakes are very versatile and are great anytime, either as a delicious breakfast, an afternoon snack or a dessert.

Despite other vegan treats, pancakes are very easy to prepare. You just need a food processor, a non-stick pan, a few simple ingredients and et voila’, your pancakes are ready in less than 15 minutes!

The best thing of pancakes are the toppings. Make sure to have plenty of fruit, seeds, nuts, dark chocolate and maple syrup to drizzle on the top!

 

Total Time15 minsPrep Time5 minsCook Time10 minsDifficultyBeginnerYields1 Serving

 
Ingredients

 1 ½ cups gluten-free oats
 1 tbsp desiccated cococnut
 ½ banana
 ¾ cup oat milk (or any non dairy milk)
 2 tbsp maple syrup
 1 tsp vanilla extract
 ½ tsp cinnamon
 1 tbsp coconut oil
 1 pinch salt
Optional (to increase protein intake)
 1 tbsp chia seeds
 1 tbsp ground flax seeds
 1 tbsp protein powder
Toppings
 melted dark chocolate
 fresh raspberries
 rasperries jam
 almond flakes
 coconut chips
 maple syrup

 

Instructions

1

Pour all the ingredients in a blender and blitz the mixture until smooth

2

Warm up a non-stick pan and grease with coconut oil

3

Pour the batter into the pan creating little disks

4

Cook for 4/5 minutes and then switch sides

5

When golden move the pancakes onto a plate

6

Top with fresh raspberries, drizzle with melted dark chocolate, maple syrup and sprinkle with coconut & almond chips

Ingredients

 1 ½ cups gluten-free oats
 1 tbsp desiccated cococnut
 ½ banana
 ¾ cup oat milk (or any non dairy milk)
 2 tbsp maple syrup
 1 tsp vanilla extract
 ½ tsp cinnamon
 1 tbsp coconut oil
 1 pinch salt
Optional (to increase protein intake)
 1 tbsp chia seeds
 1 tbsp ground flax seeds
 1 tbsp protein powder
Toppings
 melted dark chocolate
 fresh raspberries
 rasperries jam
 almond flakes
 coconut chips
 maple syrup

Directions

1

Pour all the ingredients in a blender and blitz the mixture until smooth

2

Warm up a non-stick pan and grease with coconut oil

3

Pour the batter into the pan creating little disks

4

Cook for 4/5 minutes and then switch sides

5

When golden move the pancakes onto a plate

6

Top with fresh raspberries, drizzle with melted dark chocolate, maple syrup and sprinkle with coconut & almond chips

Gluten Free Vegan Pancakes

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