Vegan, Gluten & Sugar Free Fluffy, Flourless American-Style Pancakes

I adore an indulgent pancake session especially at the weekends so have been experimenting with a few alternative vegan friendly, gluten free options from my usual recipe selfishly so that I can still enjoy this little pleasure even on my detox cleanse.

The good news - despite the lack of ingredients they taste pretty great (if not better than the originals).

Total Prep and Bake Time: 30 Minutes

Difficulty: Easy

Equipment: You will need a non-stick pan - essential as the natural sugars from the bananas can make the mix quite sticky

Serves: 4 Pancakes (if you want 8 pancakes then just double the ingredients in the list below and so forth)

Ingredients:

- 100 grams of gluten free rolled oats / porridge oats

- 2 tablespoons (large spoons) baking powder

- 1 large ripe banana

- 60 ml of your milk of choice - I use unsweetened almond milk or oat milk

- 1 teaspoon (small spoon) of salt

- 1 teaspoon (small spoon) of vanilla extract

- 1 teaspoon of sweetener of choice - Organic coconut sugar or organic agave syrup

- 1 tablespoon (large Spoon) of either lemon juice or apple cider vinegar

- Coconut oil for cooking

- Optional: Organic Buck Wheat - you can swap out the 100 grams of gluten free oats for Buckwheat which is a type of gluten free flour full of nutrients

For Serving:

- Organic / Pure Canadian Maple Syrup

- Ground Cinnamon

- Fresh Punnet of Blueberries or fresh fruit of your choosing

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Method:

- In a blender / food processor, add all the ingredients and blend until you have a smooth creamy batter (Chopping the banana in advance)

- Remove the mix from the blender into a serving bowl and grab a ladle for spooning out the better

- Using a non-stick frying pan over a medium heat add the coconut cooking oil and melt. Once hot, ladle out the batter onto the pan, making one or two neat circles of pancakes dependent on the size of your pan.

- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick.

- be careful of the batter sticking (even in a non stick pan as the sugars from the banana start to ferment so don't leave too long on the pan before flipping and gently prod around the edges of the pancake with a spatula or flipping utensil)

- Remove from the pan onto a plate and repeat until the batter has been used

- Serve with Fresh Fruit, cinnamon and Organic Maple Syrup (on the side or otherwise)

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