Paleo Vegan Pancakes

Paleo AND Vegan, the best of both worlds. The toppings can be adjusted to suit whatever diet protocol is being followed.

Hint: We chose coconut yoghurt and berries as our toppings but use whatever you like.

Prep time: 8 mins
Cook time: 5 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup plus 1 tablespoon blanched almond meal

3 tablespoons of arrowroot or tapioca flour

3/4 teaspoon of gluten free baking powder

1 tiny pinch of salt

2 tablespoons of unsweetened almond milk

1/2 teaspoon of apple cider vinegar

1 teaspoon of maple syrup or coconut nectar

1 teaspoon of cold pressed coconut oil (melted)

1/4 teaspoon of vanilla extract

Method

Combine all ingredients in a small blender or food processor for 30 seconds or until smooth. You can just use a whisk and a bowl but the trick is to get as much air in them as possible so they are light and fluffy.

Heat a good non-stick pan to medium heat and grease generously with coconut oil, you don't want the pancakes swimming in oil but you don't want them to stick. Pour half the mixture (1/4 cup) into the pan, it should measure around 11-12cm.

Cook for 1 to 1½ minutes or until the edges start to dry and bubbles have popped. Carefully flip over and cook for another minute or so until nicely browned. Set aside on a plate with paper towel to prevent sweating.

Repeat with remaining mixture and stack the two pancakes. Top with your favourite toppings.

Calories: 366
Protein: 6.7
Carbs: 28.9
Fibre: 3.2
Fat: 24.2

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