I’ve got those pancakes done, yesterday ☺! I’ve been in a pancake mood lately, trying to find the perfect vegan gluten free pancake! Not quite there yet! Don’t get me wrong: yesterday’s pancakes were superb! Still, not quite a pancake…more like a flat cake…but it did the trick!
So, I inspired myself, as I so often do, in the fabulous Chocolate covered Katie! This time, she posted a cinnamon roll pancake recipe! I’ve changed it a little because:
- We are only two in the house
- I want to make it gluten free (and I don’t know if spelt flour is gluten free)
- I don’t know where to buy spelt flour and I figured it must be expensive
As I said, it did the trick:
70g pitted dates
¼ cup of oat milk (check for gluten free oat milk)
Put this 3 in a blender and mix. Then, put them in a plastic bag, close it tightly and put in the fridge. This will work as a filling back once you cut a corner of the bag.
For the pancakes:
½ cup corn flour
½ cup of corn starch
¼ tsp xanthan gum
2 tsp baking powder
1 tsp cinnamon
3 tbsp agave
¾ cup oat milk
2 tsp coconut oil (melted)
Mix all the dry ingredients and add all the wet ingredients (previously mixed together).
Lightly grease a skillet, and place over medium heat. When the pan is hot, turn to low and drop one small ladleful into the pan. Immediately take your filling bag and squeeze in a swirl pattern over the pancake. Repeat with other pancakes. Flip pancakes with a spatula when the edges begin to look dry. Allow to cook one minute more, then remove from heat.