Trilogy Sanctuary
Fluffy Vegan and Gluten-Free Pancakes
These simple, golden, puffy pancakes are elevated via an assortment of fruity, superfood toppings and drizzles.
February 28, 2024
This gluten-free pancake recipe from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook is the perfect canvas for additions such as sliced banana, chocolate chips, and toasted nuts.
What you need:
For the batter:
1¾ cups almond milk
1 tablespoon coconut oil
1 banana
1½ cups oat flour
½ cup gluten-free flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon coconut oil, for cooking
For the toppings:
1 tablespoon coconut flakes
½ cup strawberries, sliced
1 banana, slices
1 tablespoon cacao nibs
2 tablespoons peanut butter
2 tablespoons maple syrup
What you do:
- For the batter, into a blender, add all ingredients and blend until smooth.
- In a skillet over medium heat, warm oil. Once hot, pour in ⅓ cup batter. Cook on one side 2 to 3 minutes until bubbles appear on surface. Flip and cook 1 to 2 minutes. Repeat until all batter is used.
- To serve, divide pancakes among 2 serving plates. Sprinkle coconut flakes, strawberries, banana, and cacao nibs evenly over each plate. Drizzle with peanut butter and maple syrup and enjoy.
For more plant-based recipes like this, read:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
