The Food Coach’s Epic Pancakes

Vegan Gluten-free Pancakes

These delicious pancakes will put a healthy smile on your face

Ingredients Dry
2 cups rolled oats
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground nutmeg

Ingredients Wet
1 ripe banana
1 tbsp vanilla
3 medjool dates
1 tbsp apple cider vinegar
1 cup almond milk

Method

Blend oats to make a flour
In a larger mixing bowl add the oat flour, and the rest of the dry ingredients mix
Now put all the wet ingredients into the blender and blend
Add the wet ingredients to the dry and mix until all the lumps have disappeared
Make sure mixture is a bit in the runny side
Using a non-stick pan, pre heat it to a medium heat
I use a soup ladle to scoop the batter, cook until bubbles form on the out side and starts to brown.
Flip pancake cook until golden brown on both sides about 1.5 min a side, depending on the size of the cake
Top with peanut butter, fruit, maple syrup, or your favourite pancake toppings

DOWNLOAD RECIPE

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