These baby pancakes are fluffy American style, not like a crepe. It’s very easy to whip up before your morning coffee. You can replace the first four ingredients with a gluten free pancake mix if you don’t have these flours in the pantry. *If you are not vegan, just add a regular egg instead of the flax egg.
¼ cup of almond flour
¼ cup of teff flour
¼ cup of brown rice flour
1 teaspoon of baking soda
1 tablespoon of chia seeds
1 cup (240ml) of non dairy substitute of your choice like almond, soy or coconut milk
2 tablespoons of oil (preferably coconut)
dash of cinnamon
*1 tablespoons of milled flax seeds mixed with 3 tablepoons of water, which is called a flax egg, (or one egg replacer)
1/2 teaspoon of vanilla extract
(handful of your choice: sliced bananas, blueberries, or chocolate chips!)
Whisk up the wet and dry ingredients, saving 1 tablespoon of oil. Feel free to liberally add a few tablespoons of extra non-dairy substitute for a thinner batter, especially if you let the batter sit. The chia seeds soak up the liquid which is why you need a higher liquid ratio in my pancakes!
Heat up one tablespoon of oil in a pan. When the pan is hot, spoon pancakes in the pan to whatever size or shape you like! Flip after 3 to 5 minutes and two minutes later, your pancakes are done!