Vegan, Gluten-free American Pancakes

Another plant-based recipe for the weekend brunches! I usually eat them with homemade chia jam, custard from Oatly, dairy-free ice cream or just some yummy, organic maple syrup.

100ml rice flour

100ml durra (sorghum) flour

50ml gluten-free oat flour

1 tbsp tapioca flour

1 tsp baking powder

1 tbsp coconut sugar

1 tbsp chickpea flour mixed with 2 tbsp of water (this replaces the eggs)

1 tbsp rapeseed oil

150ml almond milk (or other plant-based milk)

Coconut oil for frying

In a mixing bowl, mix together all the dry ingredients, except the chickpea flour. In a separate blow, mix together the chickpea flour and the water. Add the chickpea “egg”, the oil and the milk and stir well into a smooth batter. Heat your frying pan with some coconut oil on a medium to low temperature and add the batter with a spoon into smaller (American sized) pancakes.