Gluten-Free Vegan Pancakes with Seasonal Fruit & Coconut Yogurt
Recipe Information
Vegan Pancakes
Cultural Context
Vegan pancakes have gained popularity as a delicious alternative to traditional pancakes, allowing those who avoid animal products to enjoy a classic breakfast favorite. Often made with simple ingredients like flour and plant-based milk, they embody the spirit of modern dietary preferences. Today, they are embraced not just by vegans but by anyone looking for a lighter, healthier breakfast option.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
plant-based milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is lower in calories, while water is a cost-effective substitute.
sugar
🥗Healthier: agave syrup
💰Cheaper: honey
Agave syrup is lower on the glycemic index, while honey is often less expensive.
vegetable oil
🥗Healthier: coconut oil
💰Cheaper: canola oil
Coconut oil adds flavor, while canola oil is typically cheaper.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds nutrients, while all-purpose is often less expensive.
In a large bowl, add cassava flour, baking soda, and a pinch of salt and mix together.
Add plant-based milk, maple syrup, and a little bit of water to the bowl and mix well.
In a fry pan over medium heat, add a little bit of oil.
Pour a quarter cup of the mixture into the pan and swirl it around to spread out into a pancake.
Cook on each side for 2-3 minutes.
Once all pancakes are cooked, stack them on a plate and top with berries and coconut yogurt.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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