Dairy-free Breakfast Pancakes
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(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the pancakes
- 1 cup Almond milk
- 2 small eggs
- 3 Tbsps Coconut oil (melted)
- ½ cup all-purpose flour (sifted)
- 0.333 cup Buckwheat flour (sifted)
- 2 tsps Stevia
- To serve
- 3 Tbsps light Agave syrup
- 2 large Banana (sliced)
- 1 ½ cups Blueberries
Preparation steps
1.
Whisk together the almond milk, eggs, and a tablespoon of melted coconut oil in a large mixing bowl.
2.
Add both flours and the stevia, gradually whisking until you have a smooth batter. Cover and chill for 30 minutes.
3.
Remove the pancake batter and heat a teaspoon of the remaining coconut oil in a frying pan set over a medium heat until hot.
4.
Add small ladles of the batter and cook until golden and set underneath. Flip and cook for a further minute or so until golden.
5.
Remove to a warm plate and cover loosely with aluminium foil. Cook the remaining batter in the same way, using fresh coconut oil for each batch.
6.
Serve the cooked pancakes in stacks drizzled with agave syrup, and topped with sliced banana, and blueberries.
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