Vegan, Gluten-free, Paleo

Vegan and Paleo Coconut and Cranberry Pancakes

Deliciously sweet vegan and gluten-free pancakes that I like to have on a lazy Saturday morning. To make them even more delicious I drizzle them with maple syrup and almond butter but you can choose any toppings you like.

Vegan, Gluten-free, Paleo
Vegan, Gluten-free, Paleo

Makes: 10 small pancakes
Preparation time: 30 – 45 minutes

Ingredients

  • 1 cup almond milk
  • 1/2 cup coconut flour
  • 1/2 cup oat flour
  • 1/2 dried cranberries
  • 2 chia eggs
  • 2 tbsp maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • Pinch of sea salt
  • Coconut oil for frying

Directions

  1. First, prepare chia seeds eggs. Mix chia seeds with 4 tbsp water, whisked with a fork for a few seconds and allow to set in the fridge for about 20 minutes.
  2. Mix together dry ingredients and set aside.
  3. Slowly add the wet mix into the dry ingredients, stirring as you go. Stir until fully combined and add the dried cranberries.
  4. Place a medium-sized frying pan over a medium heat. Allow the pan to heat and add the coconut oil.
  5. Once the oil has melted, ladle the pancake batter into the pan. Allow enough space between each pancake so they don’t stick together.
  6. Cook for around 3 to 5 minutes then turn and cook for another 3 minutes or so on the other side, moving the pancakes occasionally to prevent burning or sticking.
  7. Remove from the pan, and serve with maple syrup and almond butter.

 

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