Everyone loves pancakes, am I right? But what about fluffy pancakes, full of flavour!? Yummy! I want to share with you a recipe of gluten and sugar free pancakes with beautiful texture and so yummy. This recipe was inspired by I quit sugar coconut fluffs recipe, I changed just few things, such as adding oat pulp and reducing egg amount. As you might already know, I hate throwing food away and try to incorporate all leftovers into my meals, and the pulp leftovers were just perfect for this recipe. You will love these pancakes if you are making your dairy free milk quite often and always have some pulp remaining. It can be a grain or nut pulp, what ever your have.
There is nothing worse than pancakes without any taste or flavour. So this time I decided to add some pumpkin pie spices and mashed pumpkin leftovers. Pumpkin gave such a nice, sweet taste and the different spices made these pancakes even more flavourful. So what are you waiting for? Head over to your kitchen! 🙂
- 1 egg
- 75g oat pulps (if you don't have it, just put the same amount of nut flour and if needed add some water if the batter is not creamy enough)
- 30g coconut flour
- 100g buckwheat flour
- 400 ml oat milk
- 2 tbsp coconut oil plus some for frying
- 3 tsp baking powder
- pinch of salt
- 1 cup cooked pumpkin
- ½ tsp cinnamon
- ¼ allspice
- ¼ ginger
- Mix all ingredients together.
- Heat the pan with some coconut oil over medium heat.
- Spoon in the pancake batter and fry for about 2-3 minutes or until bubbles appear on the surface, then flip over and fry for another few minutes.
- Serve with berries and some almond, vanilla milk.