Tuesday, January 13, 2015

Two Seconds and Breakfast

After an epic pancake fail, I needed something quick that I could eat right this second. Vegan pancake recipes are some of favorite and these get a quick start using gluten-free pancake mix as the base. You might call that cheating but today I call it a time savor. Mix in a few add ins to bump up the nutritional content and have your pancakes on the table in minutes. It sounds like a win to me.


If my kitchen walls could talk: Check your brand of gluten-free pancake mix to make sure your mix is vegan to align with your dietary restrictions.  Feel free to swap out almond milk for coconut or soy. Not vegan? Feel free to use cows milk.  Top pancakes with margarine, syrup or powdered sugar. Add strawberries for a decadent treat.

Vegan Coconut Flour Pancakes 

Ingredients

1/3 cup gluten-free pancake mix
1 tbsp coconut flour
1 tbsp flaxseed, ground
2/3 cup almond milk
1 tsp chocolate chips
1 tsp coconut oil/vegan margarine

1. Combine first three ingredients in a bowl, mixing until combined.  Add almond milk, allowing mixture to set 2-3 minutes until all liquid is absorbed. Stir in chocolate chips.
2. Grease a medium saucepan using choice of above oil, heat over medium.  Divide batter evenly into 4 pancakes.  Cook until edges begin to lightly brown. Flip and cook on remaining side.


What are you using as your pancake topping? 

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