Deb’s Healthy Pancakes (Vegan & Gluten Free)

pancakes health wellness vegan gluten free breakfast asmy australia eating plant based vegetarian delicious nourishing kids food for kids recipes for kids

Deb is celiac and so is Siddha, her 3 year old. In spite this Siddha seems to be the most robust and healthiest of all his friends. Maybe its good genes but also I think a large part of it is his being fed by one of the best cooks around. Deb knows how to craft a meal that appeals to both young and old which is abounding with healthy goodness.

When I saw how much Siddha loved these pancakes I thought it was my duty to mankind to post the recipe!

Deb uses Teff flour in her recipe. Teff is a little known flour substitute which has a very high calcium content and contains high levels of iron, vitamin B6 and protein.

 

pancakes health wellness vegan gluten free breakfast asmy australia eating plant based vegetarian delicious nourishing kids food for kids recipes for kidspancakes health wellness vegan gluten free breakfast asmy australia eating plant based vegetarian delicious nourishing kids food for kids recipes for kids

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cup unsweetened non-dairy milk
3 tablespoons coconut liquid oil
1 tablespoon carob powder
2 tablespoons ground flax seeds
2 tablespoons pure maple syrup (optional, use only if you prefer a slightly sweeter pancake)
1 cup gluten-free flour blend (Bob’s Red Mill is great) and 1 cup Teff flour (or you can use millet flour or buckwheat flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

 

Instructions:

1. Whisk milk, oil, ground flax seeds, and maple syrup (if using) together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes
2. Heat pan over medium-high heat for at least 2 minutes.
3. Whisk flour, baking powder, baking soda, cinnamon, ginger, carob and salt together in a large bowl.
4. Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
5. Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time. Turn when ready.
6. Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
7. Top with fruit & maple syrup when they are ready and serve with coconut yogurt

 

 

By Vrndavan Dasi

Founder and Principal of Veda Yoga Teacher Training