You don’t need many ingredients to make these delicious pancakes!
I tried to make this recipe as simple as possible whilst making sure it comes out tasting delectable in the end, particularly for those who have an allergy to nuts – so these pancakes are nut free!
I made my own pancake mix for this recipe using buckwheat flour, coconut flour and tapioca flour. You can create your own pancake mix or simply buy one. However, I suggest that if you are going to make your own you should definitely use buckwheat flour as the predominant flour in your mix. Buckwheat flour almost mirrors the texture and taste of normal wheat flour, particularly when you are making pancakes. The end result often tastes light, fluffy and soft!
Also, I do have a tip for you when making these pancakes… actually two tips! Firstly, I would consider replacing the coconut flour with almond flour instead if you want your pancakes to be slightly crispy when cooked. I didn’t add them to this recipe as I wanted to appeal to those who cannot eat nuts. However, I do think it is worth trying if you do not have such an allergy. Secondly, make sure that once you combine all the ingredients together, that the mixture is not too thick or too runny. You want to be able to dip your spoon into the mixture and see that some of it sticks to the spoon whilst most of it drips off the spoon as you take it out.
Anyway, I hope you love the taste of these pancakes! You can serve them with any fruit you desire, some coconut yogurt on the side, or even some organic maple syrup or vegan-chocolate sauce drizzled on top. I would prefer serving these pancakes with all of the above – I just can’t resist the sweet stuff! Just make sure you don’t go overboard like I would though. Afterall, they are kind of meant to be served as a healthy breakfast. But you can make these for whatever purpose. It's really up to you!
Allergy-Friendly Pancakes
GF DF V NF
Serves 6 - 8
INGREDIENTS
- 1 cup buckwheat flour
- ¼ cup coconut flour
- ¼ cup tapioca flour
- 2 eggs (or 2 tbsp flaxseed flour + 6 tbsp water)
- 2 tbsp cup coconut oil (melted)
- 2 cups coconut milk
- ¼ cup coconut sugar
- ¼ cup coconut nectar
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 1 tsp vanilla essence
METHOD
In a bowl, add the dry ingredients. In a separate bowl, add the wet ingredients, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs, then add them to the rest of the wet ingredients. Sift the dry ingredients into the bowl of the wet mixture. Slowly fold the ingredients together to avoid clumps. The consistency should be runny, but not too watery.
Preheat the pan on medium-high heat. Once the pan is hot, turn the temperature down to low-medium heat and add a teaspoon of coconut oil to prevent the pancake mixture from sticking to the pan. Pour a thin layer of the mixture onto the pan and let it fry for 1-2 minutes. Using a spatula, flip the pancake over in order for it to cook on the other side. Allow it to fry for 30 seconds to a minute.
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