Hope you’re all having a wonderful week. I’m on school break right now, enjoying the free time I have for a couple of days before starting my new semester next week. Today I want to share with you one of my family’s favorite recipes!
Vegan pancakes are a staple during the weekend at home, my little nephew loves them and it’s perfect for a Saturday brunch when we can all be together.
This recipe is really easy to make, gluten free, oil free and refined sugar free as well! Plus, super delicious and healthy! Basically you only need 2 ingredients and the rest is just optional.
Gastrawnomica’s 2 INGREDIENT Vegan Pancakes (Gluten/Oil Free)
Makes 3 medium pancakes
2/3 cup chickpea flour (can be substituted with oat flour)
1 ripe banana, medium
Almond, rice, soy or any other plant-based milk as needed
Optional add-ins: vanilla extract, carob/cacao powder, plant-based protein powder, cinnamon, stevia drops
Coconut oil for pan
Blend flour and banana on a high speed blender and add milk as needed. Until you have a creamy, pancake-like batter. Heat a non-stick pan and use a tiny bit of coconut oil to avoid the pancake to stick. Cook on both sides for a few minutes until you have some bubbles.
Serve with your favorite fresh fruits and coconut syrup, date syrup, agave or any other topping you love! Don’t forget to show me your pictures on Instagram and tag me @gastrawnomica and using the hashtag #gastrawnomica I love seeing all your pictures with my recipes! Don’t forget to tell me what you think.
Watch the recipe video here: