Pancakes are one of my favourite breakfast dishes… I just love the fact they are so versatile with flavours, you could have sweet or savoury whichever takes your fancy! My particular favourite is sweet all the way!
So recently, I’ve had to go Gluten and Dairy Free which has produced certain challenges with baking and sweet treats! I’ve been working hard to create bakes that are suitable for my diet as well as have vegan alternatives also! These pancakes, are completely Gluten and Dairy free and I’ve provided a vegan alternative for those who follow this diet. I’ve used Oat flour as the flour alternative, plant-based yoghurt as the buttermilk and almond milk as the milk substitute. I love these pancakes as they are so delicious as well as suiting my dietary needs! I highly recommend you give these a go even if you aren’t Gluten and Dairy free as they are worth making…
SO WHAT DO I NEED TO MAKE THESE?
- Oat Flour- If you can’t find this, use GF plain flour, coconut flour or any other gluten free alternative.
- Coconut Yoghurt – Or any other plant-based alternative
- Almond Milk – Or any other plant-based alternative
- Maple Syrup – If you don’t have any maple syrup, you can use agave, honey or coconut sugar
- Egg – To make it vegan, use aquafaba or 50g mashed banana
- Baking Powder
The great thing about pancakes, is the ability to be creative with the toppings and flavours. I kept these pancakes simple with purely my fave Coconut Yoghurt from Coconut Collaborative, fresh Blueberries and maple syrup. However, you can go totally crazy! I’ve listed all my favourite topping and flavour combos:
- Coconut Yoghurt, Blueberries and Maple Syrup
- Caramelised Banana, Peanut Butter and Blueberries
- Strawberries, Chocolate sauce and Toasted Hazelnuts
- Almond Butter, Raspberries, Toasted Almonds and Honey
- Apple Compote, Candied Pecans and Maple Syrup
- Lemon and Poppyseed Pancakes, Lemon Curd, Coconut Yoghurt and Blueberries
- Biscoff Spread, Blueberries, Bananas and Cream
Oaty Blueberry Pancakes
Ingredients
- 1 Egg to make it vegan, use aquafaba or 50g mashed banana
- 100 g Coconut Yoghurt or any plant based alternative
- 150 g Oat Flour
- 1 tbsp Maple Syrup
- 1/2 tsp. Baking Powder
- 100 ml Almond Milk or any plant based milk
- 1 pinch salt
- 1 tsp. Oil for cooking
Instructions
- In a bowl, mix together the yoghurt, egg, maple syrup and almond milk until well combined
- Whisk together the oat flour, baking powder and salt in a separate bowl
- Combine the wet and dry ingredients until just combined. Try not to over mix.
- Heat up a pan with the 1 tsp. oil. pour a spoonful of the pancake mix one at a time on the hot pan and cook for 30 seconds on each side until golden brown
- Repeat this step until all the pancake batter is used up. Keep the cooked pancakes warm by placing them on a hot plate or on a tray in a warm oven.
- Place onto plates and serve with a dollop of yoghurt, blueberries and some maple syrup.. enjoy!!
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