It’s time of the year (aka my favorite festival, aka Christmas! 🎄🙌🏻). So I think it’s time for some delicious, healthy and easy-to-make vegan pancakes that everyone will love! These pancakes are vegan, gluten-free and refined sugar-free, yet taste like your childhood favorite gingerbread cookies ❤️
Recipe adapted from http://www.caseys-wholesome-kitchen.com/2014/08/gingerbread-lucuma-grain-free-pancakes.html
Pancakes
Dry Ingredients:
1/4 cup coconut flour
1 tsp lucuma powder
1 tsp maca powder
1 tsp ginger
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp Organic Burst Wheatgrass powder
1/4 tsp baking powder
Wet Ingredients:
2 flax eggs (2 Tbsp flaxseeds + 6 Tbsp water)
3/4 cup unsweetened almond mylk
Raw cacao sauce
1 Tbsp raw cacao powder
1 1/2 Tbsp coconut oil
1 tsp agave (optional)
Directions:
- Combine 2 tablespoons in a small bowl with 6 tablespoons of warm water and mix well. Set aside for 10 minutes
- Combine the dry ingredients (except the Wheatgrass powder) in a mixing bowl
- Add the almond milk, vanilla and flax eggs to the dry mixture
- Mix well and separate the mixture into two equal halves
- Add the wheatgrass powder to one half of the mixture and mix them thoroughly until the dough turns into a pretty green color 🙂
- Preheat a non-stick pan on medium heat. Add a little bit of coconut oil to the pan
- Add about a 1/4 cup of batter to the pan. Cook for a about the 1 minute on one side, flip and cook for one more minute on the other side
- For the raw cacao sauce, just mix all the ingredients well
- Drizzle the cacao sauce on top of the pancake stack and top with your favorite toppings.
Here I used passion fruits, cranberries, raw cacao nibs and goji berries
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