Healthy protein & fat rich pancakes

• 100 g nut flour (almonds or cashews)*
• 2 eggs
• Olive oil for frying

*Try mixing 10-20 g linseed flour with 80 g almond or cashez flour

Mix eggs + flour. If too lumpy, add some vegetable milk (1 tsp). 

Fry on low heat. 

Eat with melted cheese on top (+ vegetables !).

Waffles

Ingredients

• 1 cup rice flour
• ½ cup almond flour
• 1/4 cup each sorghum or tapioca & quinoa flour
• 2 tsp baking powder
• 1 tsp soda bicarbonate
• 2 tsp cinnamon
• 1 pinch salt
• ½ cup plant milk
• 2 eggs
• 3 tbsp syrup
• ½ cup olive oil (also works with coconut oil)

In two separate bowls, mix the dry ingredients with a fork and the liquids with an electric mixer.

Slowly add the dry-mix to the liquids and mix until smooth. Do not wait too long before making them for the paste will thicken. If it happens, add more milk.

Scoop into waffle iron and bake for 3-4 minutes.

Basic Gluten-free Crêpes

• 1 cup rice flour
• ¼ cup sorghum or buckwheat or more rice flour
• ¼ cup quinoa or almond
• ½ cup tapioca
• 3 tsp baking powder
• 2 tsp cinnamon
• 1 pinch salt
• ¼ cup coconut oil
• 2 cups plant milk 
• 2 eggs
• 3 tbsp syrup

In two separate bowls, mix the dry ingredients with a fork and the liquids with an electric mixer. 

Slowly add the dry-mix to the liquids and mix until smooth. 

Buckwheat Beetroot Crêpes 

• 240 ml (1 cup) beetroot juice
• 2 eggs
• 175 g (1 and 1/3 cup) buckwheat flour
• 1 tsp cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 90 ml (1/3 cup) water

Mix juice and eggs. Add flour, cumin, salt and add water slowly. Allow to stand 15 mn at room temperature. Fry in coconut oil 1 minute on the front, 30 seconds on the flip side. 

Buckwheat Crêpes

• 500 g buckwheat flour
• 2 tbsp binding flour
• 2 eggs
• 1 tsp salt
• 1 liter cold water
• 25 cl cider or beer
• 3 tbsp oil

Mix flour and salt. Place eggs in a well in the center. Combine adding water slowly. Add the beer/cider. Cover and let stand over night in the fridge. 

Fry 1 minute on one side, 20 seconds on the other. 

Basic recipe

Always separate dry ingredients from wet ones. Then add the dry ingredients to the wet ingredients and mix until a batter forms; it doesn't need to be perfectly smooth. Stir in any mix-ins you are using. If you want the batter to be thinner, add in another tablespoon of milk. Do not overmix. Let stand a few minutes for all the ingredients to swell. 

BUT don't let it stand too long for it will make them difficult to fry. And if the dough is still too sticky or thick, add more milk. 

ANOTHER WAY to fry pancakes is to bake them all in one go in the oven. The cast-iron skillet makes for a pretty presentation, and you don't have to spend any time at the stove.

Chai-spiced buckwheat pancakes

https://besolfulliving.com/

• 1/2 cup dairy-free yogurt
• 1/2 cup plant milk
• 2 Tbsp syrup
• 1 cup buckwheat flour
  
• 1 Tbsp ground flax
• 1.5 – 2 Tsp chai spice*
• 1 Tsp baking powder
• 1/4 Tsp Himalayan salt
• Optional add-ins: chocolate chips, blueberries, or both!

In a large bowl, whisk together the yogurt, milk, and syrup until smooth. Next add in all of the dry ingredients and stir until well combined.

Heat your skillet/pan, add a little coconut oil. Then scoop about 1/4 cup's worth for each pancake. Best is to use an ice cream scooper as the batter is a little thicker than regular pancake batter.

Cook for 2-3 minutes, flip, and cook for another 2-3 minutes. Makes about 10 pancakes.

Top with maple syrup, jam, vegan butter, or nut butter! Enjoy!

*DIY CHAI SPICE:

• 2 Tsp each of ground cinnamon & ground ginger
• 1 Tsp cacao powder
• 1/2 Tsp ground cardamom
• 1/4 Tsp each of ground nutmeg, ground cloves & ground allspice

Mix all of the above together and store in either a spice bottle or glass jar. Before each use, give the bottle or jar a little shake (or stir) to make sure the spices get mixed up.

Bakerita Pancakes

https://bakerita.com/vegan-pancake-recipes/

• ½ cup almond milk, or dairy-free milk of choice
  
• ½ Tsp apple cider vinegar
• 1 ripe banana
  
• 2 Tbsp syrup
• 1 cup rolled oats (I mix oats beforehand to have oatmeal ready)
  
• 1 Tbsp  (1 pack) baking powder
  
• ¼ Tsp cinnamon
  
• ⅛ Tsp sea salt
  
• ½ cup blueberries*

*NOTE: I don't recommend adding blueberries as it makes the pancakes stick to the pan.

In a small bowl, combine the milk and apple cider vinegar and let stand for 3 minutes.

In a blender, combine the oats, milk mixture, banana, syrup, baking powder, salt, and cinnamon. Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.

Once pan is hot, add a bit of coconut oil and then add 1/4 cup of batter to the pan. Press a small handful of blueberries into the batter*. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown.

Repeat until all of the batter is gone.

If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

Optional mix-ins

• 1/2 cup fresh or frozen blueberries (if using frozen, toss berries with 1 tablespoon flour first)*

• ⅓ cup mini chocolate chips

• Rum, flower blossom extract, orange or lemon zest, vanilla...

• 2 tsp cinnamon, ginger, vanilla...

*NOTE: I don't recommend to add any berries or chocolate as it makes the pancakes stick to the pan.   

Lemon & Poppy seeds Pancakes

• ⅔ cup almond milk or dairy-free milk
• ⅓ cup fresh lemon juice & 1 Tbsp zest, from approx 2 lemons
• ½ cup unsweetened applesauce or 1 ripe banana
• ⅓ cup syrup
• 2 cups rolled oats (I mix oats beforehand to have oatmeal ready)
• 2 Tbsp (2 packs) baking powder
• ⅛ Tsp salt
• 2 Tbsp poppy seeds

In a blender, combine the milk, lemon juice & zest, oats, applesauce or banana, syrup, baking powder, and salt.

Blend for 30 seconds until the oats are broken down and smooth. Stir in the poppy seeds. Let the batter stand for 5 minutes to thicken up.

Once the pan is hot, add a bit of coconut oil and then add 1/4 cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. 

Serve warm, with yogurt, lemon curd, maple syrup, fruit, and/or nut butter!

If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

Ambitious Kitchen Pancakes

https://www.ambitiouskitchen.com/

Dry ingredients

• 1 cup flour mix
• 1 tbsp baking powder
• ¼ - 1/2 tsp salt
• 1 tablespoon flaxseed meal

Wet ingredients

• 1 cup buttermilk (plant milk+1 tbsp cider vinegar)
• 1-2 tbsp Agave syrup
• 2-3 tbsp melted coconut oil (or a neutral oil)

Note: *there are no eggs in this recipe, but consider adding some humidity (a few tablespoons water or milk) if the dough is too thick.

Simpler variation

• 175 g flour (try oatmeal instead)
• 20 g cornstarch (Maïzena)
• 1 tbsp sugar/sweetener
• 1 tbsp (1 pack) baking powder
• 1 pinch of salt
• 250 ml plant milk
• 2 tbsp oil

Same as before, mix dry ingredients separately, then add wet ones. Mix but don't over mix. Fry as usual.

Oat and Soja pancakes

• 2 ¼ cups (220 g) regular rolled oats, divided
• 225 g silken tofu
• 1 cup unsweetened almond milk
• 2 tablespoons pure agave syrup
• 1 tablespoon coconut oil, melted, plus more for cooking pancakes
• 2 teaspoons pure vanilla extract
• 2 teaspoons baking powder (1 pack)
• ½ teaspoon fine sea salt (or Kamal Nalak)
• 1 flaxegg
• 1 tbsp starch

Prepare flaxegg by mixing 1 tbsp flaxmeal with 50 ml warm water (3 tbsp). Put aside ½ cup oats. Blend the rest of oats (1¾ cup) and process until fine crumbs form, about 10 seconds. Add dry ingredients (baking powder, salt & starch), then the rest (tofu, flaxegg, milk, syrup, coconut oil, vanilla); process until smooth, stopping to scrape sides if needed. Stir in remaining ½ cup oats. Let batter stand to thicken, about 10 minutes.

Oat & Banana pancakes

• 2-3 medium ripe bananas (best when they have lots of brown spots)
• 2 flax eggs or 120g apple puree (6 tbsp) or 2tbsp water*
• 1/2 cup plant milk (3/4 cups)
• 1 tsp vanilla
• 1 ½ cups (150 g) rolled oats (2 cups)
• 2 tsp (1 pask) baking powder
• ½ tsp cinnamon (3/4 tsp)
• ¼ tsp salt
• 1 tbsp sweetener

I tried adding 1 tbsp cornstarch + 60 g puree. Also, they are easier to make in a waffle pan. But it makes only 5 waffles, maybe 8 pancakes.