Thursday, 16 January 2014

let's make gluten free lemon poppyseed pancakes!

hellooooooooooo my sweet little pancakes!

Guys, I'm really proud of myself. Like, really proud. I don't really call myself a 'baker'. I fail more often than not, so when I manage to follow a recipe correctly I tend to pat myself on the back. But, when I create my own recipe, and it turns out. Well, then I do backflips - or the equivalent - which is dancing and jumping around my kitchen.

I never really crave sweet things for breakfast. When I do, Daniel gets pretty excited. He's got a sweet tooth bigger than you can imagine. 

Vegan, Gluten-free, Lemon Poppyseed Pancakes:
  • 1 cup quinoa flour
  • 1/4 tsp baking soda
  • 2/3 tsp baking powder
  • 2 1/2 tsp poppy seeds
  • 1/4 tsp coconut sugar
  • 1 Tbsp + 3 tsp lemon juice
  • 1/2 tsp agave
  • 1/2 tsp apple cider vinegar
  • 1 cup lite coconut milk
  • 1/2 tsp vanilla
  • 1 flax egg (1 Tbsp flax meal + 3 Tbsp water)
  • toppings of choice (maple syrup, blueberries, icing sugar!)

To start, combine ingredients for the flax egg and whisk. Store in fridge. If you are making your own quinoa flour, add approx. 1/2 cup quinoa to a high speed blender and process on high until it turns into a flour.

Next, in a medium size bowl, combine all dry ingredients (first 5 ingredients). In a separate bowl, combine all wet ingredients & whisk together. Add wet to dry ingredients and stir. Fold in flax egg & mix until well incorporated (*but not TOO mixed!).

Heat pan on medium heat. Pour batter to make small circles. When bubbles appear in middle of pancake, flip. Cook until lightly browned on both sides.

Top with fresh blueberries, maple syrup & icing sugar! 

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