This is the perfect low fat stack for weekend breakfasts or brunch. If you want to play with a more savoury meal option, omit the maple syrup and vanilla. Let your imagination run wild. This recipe makes 6 pancakes.
Ingredients
- 1/2 cup casava flour
- 3/4 cup oat flour, gluten free
- 2 tsp baking powder, gluten free
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 2 tbsp maple syrup
- 1/2 tsp vanilla, alcohol free
- 1 tbsp lemon juice
- 2 tbsp aquafaba
- 1 cup oat milk, unsweetened
Directions
- Place dry ingredients in a medium bowl and mix well.
- Mix maple syrup, vanilla, lemon juice and oat milk in a small bowl and set aside.
- Whip aquafaba until stiff peaks form.
- Pour oat milk mixture into dry mixture and mix until smooth.
- Fold aquafaba in and keep folding until well incorporated.
- Pour 1/3 cup batter on a medium hot, lightly oiled griddle. (Or use a non-stick frying pan if you are avoiding fat) You may want to work quickly as the batter does thicken up, but if the batter thickens, just use your spatula and spread the batter out on the griddle. (3.5 – 4″ pancake)
- Flip when air bubbles begin to form.
- Pancakes are done when you can press down in the centre and they spring back.
- Serve with your favourite toppings and enjoy!
Pictured below: Pancakes with unsweetened coconut yogurt, wild blueberries and maple syrup.
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