Recipe for flippin' flapjacks or vegan pancakes
A gluten and guilt-free oats-based decadence for those with food allergies
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 12 |
2 ½ cups of rolled oats (gluten-free, you can also replace this with almond flour)
1 ripe banana
1 tbsp maple syrup/agave syrup/brown sugar
1 cup of almond milk
1 egg
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1. In a blender, grind your oats to a flour-like consistency (unless you’re using almond flower).
2. Throw in the rest of the ingredients and blend. Let the batter sit for a few minutes to thicken.
3. Pour the batter into a medium-low heat skillet that’s been greased with coconut oil or butter. Flip them as they turn golden!
4. Top with seasonal fruits of your choice (we love adding strawberries and blueberries), cream of your choice (whipped coconut cream or dairy) and lastly, a delicate edible flower.
5. Drizzle with some maple syrup.
6. Serve and enjoy!
Recipe courtesy: Tania's Teahouse, Dubai
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