Fluffy vegan pancakes with carob sauce (gluten-free)

40 minutes For 6 pancakes Ingredients: 1 cup buckwheat flour (120g), 1/4 cup tapioka starch (30g), 1/3 cup coconut sugar (30g), 1/2 cup water (120ml), 3/4 cup coconut milk (180ml) full fat, 2 tbsp apple sauce (unsweetened), 1 tsp ground flaxseeds, 1 tsp replacement for baking powder, 1/2 tsp ground vanilla,
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Fluffy vegan pancakes with carob sauce

3. July 2017


For 6 pancakes

1 cup buckwheat flour (120g)

1/4 cup tapioka starch (30g)

Can be replaced by potato starch or corn starch

1/3 cup coconut sugar (30g)

Or another sweetener of your choice

1/2 cup water (120ml)

3/4 cup coconut milk (180ml) full fat

2 tbsp apple sauce (unsweetened)

1 tsp ground flaxseeds

Can be replaced by chia seeds

1 tsp replacement for baking powder

Or normal baking powder

1/2 tsp ground vanilla

Or vanilla extract

Preparation time:

40 minutes





Put buckwheat flour, starch, flaxseeds , coconut blossom sugar, baking powder replacement and vanilla in a bowl and mix well


Put the coconut milk, water and apple sauce into a high container and beat with a blender until frothy


Add the liquid mixture to the dry ingredients in the bowl and whisk well until you get a thick dough. Let it rest for about 10 minutes so that the flaxseeds can soak


Heat a layered pan (I always put it at highest heat first and reduce to medium heat), stir the dough again and add 1/3 cup of dough in the pan.
I use a larger one and always bake 3 pancakes at the same time.


Bake the pancake until you see small bubbles on the surface. Then flip it with a spatula and bake the other side again for 1 maximum 2 minutes.


Now you can stack or lay the finished pancakes on a plate and garnish them with fruit, carob sauce or syrup.



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