Fluffy Gluten-Free Coconut Cardamom Pancakes
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup One Degree Organics Sprouted Gluten-Free Quick Oats
- 1 banana
- 1/4 cup plain plant-based yogurt
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1 tsp cinnamon
- 1 cup One Degree Organics Sprouted Brown Rice Flour
- 1 cup + 1 tbsp unsweetened coconut milk beverage
- 1/4 cup shredded coconut
Preparation
In a mixing bowl, combine ground flaxseed and water. Let it sit for a minute to form a flax egg.
While the flax egg gels, process the quick oats in a food processor or blender to create a fine flour. Set it aside.
Add a banana to the mixing bowl with the flax egg and mash it well. Then add apple cider vinegar, yogurt, and maple syrup. Mix well to combine.
Mix in baking powder, baking soda, cinnamon, cardamom, and salt.
Add the rice flour, oat flour, and coconut milk to the mixing bowl. Whisk everything together to form a thick batter.
Fold in the shredded coconut into the batter.
Grease a preheated skillet or griddle and pour 1/4 cup of the batter onto it. Allow the pancake to cook for about 3 minutes or until the top surface starts to appear less wet, then flip.
Cook the other side for an additional 2-3 minutes or until the bottom is golden.
Remove the pancake and repeat the process with the remaining batter.
