With everyone’s staying home, I figured I would start posting a recipe a day to help keep us all moving in a healthy direction.
Some of you may not know, but my husband has a huge passion for cooking and creating tasty and healthy recipes.
Disclaimer: All recipes will be Vegan, but I promise, will taste amazing. We will also try to keep most of them gluten-free since I have a gluten intolerance
Day 1: almond flour/gluten-free pancakes
Dry ingredients:
1/2 cup almond flour
3/4 cup gluten-free flour
1 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of salt
Optional: 1 tsp cinnamon, pumpkin pie spice or flavoring of your choice
1 flax egg (1 tbsp ground flax mixed with two tbsp of water and left to gel)
Alternatively, you can use the egg replacer of your choice
Wet ingredients:
3/4 cup plant milk (we used almond) mixed with 1 tsp apple cider vinegar to make vegan buttermilk ( the vinegar also helps to activate the baking soda to give a fluffy rise)
1 tsp vanilla
3 tbsp melted plant-based butter or coconut oil
Mix all ingredients and let sit for at least 20 minutes to allow everything to come together. This will also allow for very fluffy pancakes as the apple cider vinegar will fully mix with the baking soda.
While the batter is resting make the topping
Wild blueberry syrup:
1 1/2 cups Frozen wild blueberries or berries of your choice
4 tbsp maple syrup
Splash of water
Heat over medium heat until syrup has reduced by 1/4-1/2
Heat a non-stick pan over medium heat and cook your pancakes 3 to 4 minutes each side.
At this point, you can add things into your pancakes like chocolate chips, granola, nuts, Etc
(I like to set a toaster oven on to 225° to keep pancakes warm as I cook them.) Serve warm with a generous spoonful of the berry syrup. Drizzle with more maple if you like. We also topped ours with a spoonful of almond butter.
I hope you enjoy!
If you do make these, please comment below and let me know what you think.
