AMERICAN STYLE PANCAKES (Vegan & Gluten-Free)
After moving into our new kitchen this week, our home kitchen has been left slightly bare. No longer graced with the hordes of ingredients carefully lined up in every nook and cranny. So, when pancake cravings came along we had to make do with whatever got left behind. In short: not much! Tofu, some milks, yoghurt, various flour’s, agave, stevia…
Could we make something? Only worth a try right?
Here is what we did:
1 Cup Vanilla Soy Milk (or preferred alternative)
1 Cup Rice Flour (we used Doves Farm Rice Flour blend)
4 Tbsp Agave (or preferred alternative)*
2 Drops stevia (optional)
1 Tbsp Olive Oil (or other vegetable oil, not coconut oil)
*Add more if you want them sweeter or if you use unsweetened milks.
Add tofu and milk into a high speed blender, we used our nutribullet but any should be fine. (You may even want to use a hand held one.) You should end up with a smooth/ thick liquid, kind of like a thick milkshake consistency.
Add mix into your bowl and whisk in the remaining ingredients, in no particular order. You should get a thick and smooth batter that can easily be poured with a spoon. If you find you don’t have the right consistency and it is still too thick, add a tiny bit more oil or agave.
Heat your skillet pan on medium -high heat, feel free to add oil or oil spray and once pan is smoking slightly start pan-caking away.
If you want a lot of smaller size pancakes we suggest using a heaped tablespoon per pancake, adding dollops to the pan, allowing space for each pancake to spread slightly while cooking.
Leave to cook for 2-3 minutes, then flip them over and allow to cook for another 2-3 minutes.
Repeat until all batter is used up.
Then, stack em up, drizzle with your favourite syrup and DEVOUR!
We used Bulkpowders Zero Syrup in Maple flavour, we can’t live without it! It really does taste like real Maple syrup without any of that artificial nasty taste with a whopping zero calories to boot! AND its Gluten, Wheat-Free + Vegan-friendly. Win!
To learn our top tips and tricks to master le pancake, hit up the picture below! Our Muscle Baker will show you how:
Nutritional Info: (per pancake of 20)
47Cals | 1.6F | 14C | 2P
Free from: Gluten | Wheat | Dairy | Egg | Nuts | Sugar
We hope you enjoy this recipe as much as we did! Don’t forget to tag us if you make them, we love to see. Find us on all social outlets @themusclebakery/ @themusclebaker 🙂
All recipes created by The Muscle Bakery and subject to copyright.