Vegan Sugar-Free Pancakes (GF)

Pancakes are ALWAYS a huge hit in our home, and there is just something exciting about having a yummy, sweet and filling breakfast!

I’ve been asked a couple of times for a sugar-free and grain-free recipe, and this one was a wild experiment that turned out great. If this is your first time making a grain-free recipe, keep in mind that it will be a lot more fragile so a gentle hand is required!

I hope that this recipe excites you and that you enjoy it as much as we did!

This recipe is:

Plant-based
Gluten-free
Quick
Healthy
Sugar-Free
Grain-Free
& Delicious

Happy eating!

Vegan Sugar Free Pancakes

PREP TIME
10 Minutes

COOKING TIME
10 Minutes

YIELDS
2-3 Servings

INGREDIENTS

1 1/4 cup almond flour
1/4 cup vanilla plant-based protein powder (ensure sugar-free)
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp pink Himalayan salt
1 overripe banana mashed
1/2-3/4 cup unsweetened almond milk
1 tbsp flaxseed + 3 tbsp warm water
1/2 tsp ground cinnamon

DIRECTIONS

STEP 1: In a bowl, whisk together the flaxseed and water. Let sit five minutes. Add in almond milk and vanilla.

STEP 2: Mash bananas and mix well into batter. Add in almond flour and protein powder, cinnamon and salt. Mix until incorporated but don’t over mix.

STEP 3: Pour a thin layer of oil into your pan (medium low) and heat. Then add in your pancake batter and cook until bubbles form around the edges.

STEP 4: Flip gently and repeat until the pancake is fully cooked.

STEP 5: Garnish with coconut whipped cream (below) and fresh fruit!

COCONUT ‘WHIPPED’ CREAM

Take 1 can COLD full fat coconut cream (or lite, if desired/needed) plus 1 tsp stevia, and blend until a frothy thick liquid forms. Use for topping immediately or store in fridge until ready.

NOTES

If you like it sweeter, add a bit more stevia.
If you don’t like the taste of stevia, use monk fruit sweetener.
Before pouring your batter into the pan, ensure it is warm and greased to cook it best.
Whether you buy stevia powder or liquid it doesn’t matter.
Use a wide flipper/spatula if you can to make flipping them easier. They will be a bit more fragile being grain-free. Alternatively, you can add in a bit of a gluten-free flour blend if you prefer.
Store can of coconut cream in the fridge for at least 8 hours before.

Love,

Brianne xx

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