Fluffy vegan pancakes with carob sauce
3. July 2017
May I introduce you to the best gluten free vegan pancake recipe that I´ve ever tried? I´m a little bit proud of it and happy to share it with you. I´ve been experimenting with different ingredients and quantities for a long time, but eventually the result was perfect.
Most of my recipes are low in histamine, but for this recipe it really depends on your personal level of tolerance. Some people with a histamine intolerance can tolerate buckwheat, others don´t. I personally eat it from time to time without problems. Please try it for yourselves and maybe replace buckwheat with another flour. If you have no intolerances, you can simply enjoy the recipe.
I like to use tapioca starch, but you can also use cornstarch or potato starch. The ground flaxseeds can be replaced by chia seeds.
I don’t tolerate normal baking powder so well therefore my low histamine replacement is used here.
You can find the 2 different versions of the carob sauce here –> *CLICK*
Have fun with the recipe!
Dairy - free
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
Or normal baking powder
1/2 tsp ground vanilla
Or vanilla extract
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.