- Fluffiest Pancakes Ever. -
Nothing fancy, not vegan, not gluten free. But it is so damn fluffy and good. Brb, busy enjoying my life.
The trick is to add more baking powder than you normally would and then let it rest for 5-10mins. Also, cook on a low to medium heat so the pancakes don’t burn. And flip when the bubbles on the pancakes have perforated to the other side ie instead of just bubbles on the surface, they have gone to the other side.
Top with fruits, chocolate sauce, maple syrup and you’ve got your brunch sorted! Or more like, brunch everyday for me …
DIG IN!
Recipe:
Makes 8 pancakes
Ingredients for Pancakes
100g of plain flour
2 tsp of baking powder
¼ tsp of baking soda
Stevia
Pinch of salt
Bit of lemon juice
1 Egg
150ml of soya milk
1 tsp of vanilla essence
Ingredients for Chocolate Sauce:
25ml of honey
40ml of Coconut milk
7g of cacao powder
Pinch of cinnamon
Pinch of salt
Strawberries for decorating
Coconut oil for the pancakes
Green Juice:
1 frozen banana
Lettuce
Celery
1 tsp of spirulina
40ml of soya milk
Add water/soya milk (as needed)
Mix the dry ingredients for the pancake in one bowl and the wet ingredients in another bowl.
Pour the wet ingredients into the dry, mix until integrated. Do not over mix.
Let it rest for 5-10mins.
Heat a non stick pan, put a tsp of coconut oil on the pan.
When the oil is hot, put a spatula of the mixture onto the pan. Cook the pancake at a medium – low heat.
Flip the pancakes when the bubbles on the pancake pop and form holes that stay open on the pancake.
Repeat until all the mixture is used, I made about 7 pancakes and stack them up!
For the chocolate sauce: heat up the coconut milk on a saucepan, add the rest of the ingredients for the chocolate sauce. Mix until well integrated and there are no more lumps.
Pour the chocolate sauce over the pancakes, decorate with strawberries.
For the green juice: put all the ingredients in the blender, this juice is quite thick so add more water/plant based milk if you want it a bit more watery.