1 cup gluten free flour
1 tablespoon brown coconut palm sugar
1 teaspoons baking powder
½ teaspoon of himalayan salt
1 cup soymilk (or almond milk)
2 tablespoons of walnut oil/peanut oil (or any vegetable oil)
1 large bunch of organic spinach or kale
Cooking the awesome Vegan Pancake Directions:
Heat a flat pancake pan to medium heat.
Mix all the ingredients in a food processor or if you have a decent enough blender that should suffice.
Mix until it becomes an earthy green smooth dense liquid batter.
The pan should be ready for your batter, add a dollop of vegan butter and begin to spoon one pancakes’ worth of the mixture into the pancake pan. When you are feeling brave enough, flip with the careful cool slick demeanour of a super hero when you see bubbles in the middle of the pancake, or if the edges are looking stiff. If you succeed on your first attempt you are a pure legend and own that pan.
Repeat making awesome healthy gluten free vegan pancakes until the batter is gone, and try not to eat them all while you’re cooking them, I managed to nibble away two, I stand proud 😝
Eat them with whatever you wish! I filled and rolled mine into beautiful marinated artichoke, chopped tomatoes, cucumber and basil with a topping of vegan cheese.