These vegan and gluten free coconut cardamom pancakes are fluffy, deliciously sweet and buttery thanks to the coconut. If you need the perfect pancakes to indulge in for the weekend or something easy to meal prep for the week, these pancakes are just for you.
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup One Degree Organic Gluten Free Sprouted Quick Oats
- 1 banana
- 1/4 cup plain plant based yogurt
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1 tsp cinnamon
- 1 cup One Degree Organics Sprouted Brown Rice Flour
- 1 cup + 1 tbsp unsweetened coconut milk beverage
- 1/4 cup shredded coconut
- In a mixing bowl, combine ground flax and water and let sit for a minute.
- While waiting for the flax egg to gel, process your oats into a fine flour in a food processor or blender and set aside.
- To the mixing bowl with the flax egg, add a banana and mash it well.
- Add in apple cider vinegar, yogurt and maple syrup and mix well to combine.
- Mix in baking powder, baking soda, cinnamon, cardamom, and salt, you will notice your batter puff up a little and turn a little paler in color.
- Now add your rice flour, oat flour and almond milk then whisk together to form a thick batter. Make sure not to over mix your batter.
- Once mixed, fold in the shredded coconut and grease a preheated skillet or griddle.
- Pour 1/4 cup of your batter on your griddle or skillet and allow pancake to cook for about 3 minutes or until the top surface starts to appear less wet, then flip. Cook evenly on the other side for an additional 2-3 minutes or until the bottom is golden.
- Remove pancakes and repeat with the remaining batter, then enjoy as desired.
Spoon your flour into your measuring cups to measure your flour appropriately. Spooning flour when measuring allows your flour to remain aerated.
Your resulting batter should be a semi-thick consistency. If too thick, add 1-2 extra tablespoons of plant milk to loosen it up.
I recommend making the pancakes as soon as the batter has been formed. The longer your batter sits, the thicker it will get due to the oats, and that might dry your pancakes out.
Keywords: pancakes, breakfast, gluten free