Sunday = Pancake Day

Usually, Sunday means for me pancake day 🙂

There is nothing better than getting up in the morning with my husband, spending some time in the kitchen preparing the dough and then have a long yummy pancake breakfast. However, due to my gluten intolerance and my vegan diet, it first became a challenge for me to get fluffy, yummy pancakes.

So if you wanna start your Sunday with some gluten free and vegan pancakes with a blueberry jam, here you go:

FLUFFY PANCAKES

Course Breakfast
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Pancakes

Ingredients

INGREDIENTS FOR PANCAKES

  • 100 g Buckwheat Flour
  • 100 g Almond Flour
  • 300 ml Almond milk or any other plant based milk you like
  • 3 tbsp Maple Syrup
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Baking powder
  • 4 tbsp Coconut Oil
  • 1 tsp Cinnamon

INGREDIENTS FOR BLUEBERRY JAM

  • 200 g blueberries
  • 1 Vanilla Pod
  • Some Maple Syrup

Instructions

INSTRUCTIONS PANCAKES

  1. Mix all dry ingredients
  2. Melt the coconut oil and mix it with all wet ingredients
  3. Mix wet and dry ingredients together and whisk together until just combined
  4. Heat a lightly oiled (you can use coconut oil) frying pan. Pour the batter onto the griddle using approx. 2-3 tbsp for each pancake. Brown on both sides.

INSTRUCTIONS BLUEBERRY JAM

  1. Put the blueberries into a pan over medium heat for 5 minutes
  2. Add the vanilla and the agave or maple syrup
  3. Let simmer for another 2 minutes

Now you are ready to enjoy a great start to your day with super fluffy pancakes 🙂

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