With only a few staple ingredients, these vegan & gluten free pancakes are light yet wholesome and nutritious. Whether you’re making them for breakfast with the family or brunch with the royals – they are a real winner for everyone!
My first blog post as a full time blogger… Eeek! It has been an absolute whirlwind here during the last few weeks. With my knees knocking and teeth chattering, I finally plucked up all my courage and handed in my resignation notice at my day job to follow my passion for food and photography full time. Scary, right?
It is of course a massive risk which might not pay off but I could no longer quieten my inner voice which has been shouting at me for months to follow my heart. Although I’m scared and a little anxious about this life changing decision, I also have full trust in the universe and I believe that with hard work, determination and resilience anything is possible.
I’m writing this blog post from my garden, inhaling the scents of the blossoming trees, soaking in the sun rays (which is a rather rare occasion in England) and listening to the birds chirruping … My heart is filled with so much joy and gratitude and I feel totally liberated and excited to be writing a new chapter of my life.
On another note, are you excited about the Royal British Wedding a much as I am? I can’t wait to watch Meghan Markle tying the knot with Prince Harry – it will be an occasion to remember. I’ll be watching this televised ceremony with my friends whilst we’re having ‘oh so British’ afternoon tea party in the garden (British weather permitting of course). So, I’ve created these vegan and gluten free pancakes with the Royal Wedding in mind. They will be fit for any royal party, if I may say so myself.
With only a few staple ingredients, which you probably have in your pantry, these vegan pancakes are light yet wholesome and nutritious. I’m using banana to replace refined sugar and buckwheat flour to make this recipe gluten free.
I chose to serve my pancakes with warm blueberry sauce and plant yoghurt, however you can safely replace it with your favourite toppings – get as creative as you dare!
I’ll leave you with this recipe and would love to hear if it would get your ‘royal stamp of approval’. Thank you so much for stopping by and supporting my blog.
See you next week.
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- ½ cup buckwheat flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- 1 ripe banana , mashed
- ½ cup plant milk
- 3 tbsp water
- Coconut oil for greasing
- Optional: 1tbsp coconut sugar
- 1 cup frozen blueberries
- 1 tbsp water
- 1 tbsp maple syrup
- ¼ tsp ground cinnamon
Mix all the pancakes ingredients in a blender (or whisk by hand in a bowl). Heat a pan and grease with a little coconut oil (if using). When the pan is hot, pour the pancake mixture (around 2 tbsp per pancake) into the pan in small circles and cook on each side for around 2 minutes until cooked through.
Mix all the syrup ingredients in a small saucepan and bring to a boil. Turn the heat down to simmer and cook for around 3-5 minutes until the syrup has slightly thickened.