Sometimes you’re home alone and just want to treat yourself, but so many pancake recipes make a huge batch for the whole family. This super simple recipe makes a small serving of three medium-sized pancakes, perfect for a light breakfast.
Servings: 1
Ingredients
- ⅓ cup quinoa flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp maca powder optional
- ½ banana mashed
- ½ cup plant milk we used soy
- 1 tsp apple cider vinegar
- 1 tsp vanilla bean powder
- 1 tsp maple syrup
Instructions
- Mix dry ingredients together in a bowl.
- Mix in wet ingredients well with a fork.
- Allow mix to rest for at least 15 minutes, and up to an hour.
- Heat a non-stick pan on medium heat and add coconut oil.
- Pour in ⅓ of the mixture, cook until most of the surface looks cooked and flip over.
- Do the same with the rest of the mixture.
- Serve your pancakes up with all your favourite toppings!
Tried this recipe?Let us know how it was!
I’ve served these pancakes with fresh berries, maple syrup and stewed rhubarb and strawberry.
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
Share your beautiful wholefood pancake creations with us on Instagram #myTWC!
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]
Share This Recipe
About the Author: Kate Parker
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
2 Comments
Leave A Comment
You must be logged in to post a comment.
Would this recipe freeze well? My kids are too impatient to wait up to 15 minutes for it to set, would be good to pre make ahead of time.
These are on the delicate side because of the nature of the quinoa flour, so if you wanted to make them for freezing, I’d switch some of the banana with some egg for extra strength in the batter.