• Alicia Ann Lip

Gluten-Free, Vegan Bean Pancakes!



Having these fluffy light gluten-free, dairy-free, vegan pancakes for dinner this time. Just felt like having pancakes for dinner, although most people will have them for breakfast which is the norm. But who says you can only have pancakes for breakfast!? Furthermore, there is no guilt eating my incredibly healthy, wheat-free, gluten-free and low calories pancakes for dinner. Because I am using chickpea bean flour to make these, they are extremely high in protein and low in carbohydrates and sugars.

Here are the recipe ingredients:

Dry

1 cup of bean flour (or use any other GF flour)

1 tsp of baking powder

1/4 tsp of baking soda

1 dash of cinnamon powder

Wet

1 medium banana

1 tsp of vanilla extract

2 tbsp of 100% pure maple syrup or you can use coconut sugar

1 tbsp of lemon juice

1/2 cup of unsweetened almond milk

For Cooking

1 tbsp of light olive oil

The method is very easy. All you need to do is to combine the dry and the wet ingredients separate in different bowls and make sure they are well mixed. Again, I would like to remind you to always sift your flours and to add the baking soda and powder together in the flour mix during the sifting process. This will help to ensure the raising agents are well distributed for all rounded, fluffy pancakes!

Now you would need to add the wet mixture into the dry mixture bowl, whisk well. Make sure the batter is slightly thick but smooth and runny. Set aside if you find that the consistency is still a little runny. It will thicken over a minute or two.

Heat the non-stick pan and add the olive oil. Place it on medium low heat. Use a measuring cup or an ice cream scoop to measure your pancake size to keep them uniform. I use a 1/4 measuring cup to pour batter into the heated pan. Let it cook for about a minute where you will start to see small air bubbles forming; then it is time to flip the pancake and let it cook through for another 30 secs or so. I do not like overcooked, tough pancakes. Unless you are making a larger size pancake, less than 2 minutes is all you need for each of my mini sized pancakes Repeat the steps of pouring batter into the pan one by one till the batter is finished. Stack your pancakes on a flat plate and drizzle with more maple syrup. I like to add fresh fruits and crushed nuts as well for more texture.

Do try this recipe and let me know how you like them!

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