What's better than a stack of healthy pancakes for breakfast? These vegan pancakes are nutritious, energising and super tasty!
180g plain or gluten free flour (can also use an alternative like oat/coconut flour)
1 Tbsp cornflour or arrow root
1 Tbsp flaxseed powder
1 tsp baking powder
A pinch of pink Himalayan salt
175ml soy/almond/rice milk
2 Tbsp Apple Cider Vinegar
¼ tsp vanilla extract
2 Tbsp rice malt syrup/maple syrup for sweetness
A little coconut oil for frying
Mix the flour, cornflour, baking powder and salt in a bowl.
In a separate bowl, mixture plant milk and apple cider vinegar plus vanilla extract and syrup.
Combine the wet and dry mixtures and whisk together well.
Heat the oil in a frying pan over medium heat, then scoop 2 to 3 Tbsp of batter per pancake into the pan and fry until golden brown. (Look out for the bubbles to appear on the top before flipping them over).
A drizzle of maple syrup, roasted coconut chips and dragon fruit cubes or figs. A spoonful of chia seeds soaked in almond milk and and some blueberry compote. Try add a dollop of almond or cashew nut butter, ground cinnamon and a squeeze of fresh lemon juice.
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