I have made a lot of pancakes, most of which haven't turned out. That's the thing when making gluten free and vegan pancakes, there isn't a straight forward recipe. Most of them are comparable to making biscuits. They are thick, very dense and therefore take a while to cook in the frying pan. Not how I want my pancakes!
But guess what? After all my trial and error, I finally found the perfect pancake recipe. And I have made this recipe many MANY times and everyone who eats them comments on how amazing they are. Prepare yourself for pure yumminess!
This recipes makes between 24-30 pancakes depending on size. They freeze beautifully, making them perfect for popping in a toaster for a quick breakfast or snack. Smack some nut or seed butter on them with this raspberry compote and you've got yourself a healthy, delicious sandwich.
Ingredients for pancakes:
- 2 2/3 cups Bobs Red Mill Gluten Free All Purpose Baking Flour
- 2 tsp baking powder
- 1 tsp sea salt
- 1 tsp baking soda
- 1 heaping tbsp true cinnamon
- 2 tbsp ground chia seeds
- 9 tbsp water
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup extra virgin olive oil
- 2 cups of warm water
- 2 rips bananas, mashed
Ingredients for raspberry compote:
- 1.5 cups frozen raspberries
- 1 tbsp water
- 2 medjool dates, pitted
- In a medium size bowl, mix chia seeds and 9 tbsp of water together. Set aside and let chia mixture become gelatinous.
- In a large bowl mix all dry ingredients.
- In the medium bowl, add the remaining wet ingredients except the mashed banana.
- Add wet ingredients to the dry ingredients. Whisk until well combine making sure that all lumps are out of the flour.
- Preheat frying pan over medium heat with a little coconut or olive oil to grease it. Once frying pan is hot, pour 1/3 cup of batter. Once the batter starts to bubble, it's ready to be flipped.
- While the pancakes are being made, start on the compote. In a small saucepan add frozen raspberries and water. Turn on high heat and as raspberries become heated, mash them and allow them to cook down, stirring often.
- Once raspberries are cooked down and resemble a sauce, place in a high speed blender with dates and blend on high until well combined. Sauce will have thickened. Place in a dish and set aside until pancakes are ready.
Serve pancakes with raspberry compote, some fresh fruit and a side of organic sausages and you've got yourself a breakfast fit for royalty!