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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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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