Vegan Gluten-Free Breakfast Pancakes
Ingredients
- 300 g oat flour
- 1 tsp baking powder
- 1 tsp almond flour
- 1/3 tsp vanilla extract
- pinch of salt
- 1 tsp agave juice
- 250 ml plant milk
- 1 tbsp coconut oil
- 1 tsp lemon juice
- a little lemon zest
Preparation
Mix the dry ingredients (oat flour, baking powder, almond flour, vanilla extract, salt) in a large bowl.
In a separate bowl, combine the wet ingredients (agave juice, plant milk, coconut oil, lemon juice, lemon zest).
Gradually add the wet mixture to the dry ingredients and stir until a smooth batter forms.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
Pour 1/4 cup portions of batter onto the skillet and cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
Remove from heat and serve warm.
