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GF Vegan Pancakes with Grapes & Toffee Sauce

INGREDIENTS

 
  • 200g ripe bananas
  • 200g GF self-raising flour 
  • 50g ground almonds 
  • 50g gram flour 
  • 400ml almond milk
  • or other flavourless oil
  • Extra: odourless coconut oil for frying
  • 4 grapes, sliced
  • 1 tbsp toffee sauce 
  • 2 tbsp coconut cream
  • TOFFEE SAUCE
  •  
 
 
 
 
 
 
 
 
GF Vegan Pancakes with Grapes & Toffee Sauce
13 February, 2018
Herbi
It's Pancake Time otherwise known as Shrove Tuesday. I've revamped an old pancake recipe. Also, instead of using my usual berries and nut butter I've used red grapes, coconut cream and a toffee sauce (maple syrup) is a delicious alternative to the toffee sauce.  
 
 

Blend the bananas and half the milk until smooth. Add the rest of the milk along with the gluten-free flour, ground almonds and gram flour. Blend until you have a smooth batter.

Melt a small knob of the coconut oil (about 1/3 teaspoon) on a non-stick frying pan over a medium to low heat. 

For each pancake pour 3 tablespoons of the batter on to the pan and cook until bubbles appear on the top of the pancakes.

Flip over and cook on the other side. Repeat the process until all the pancakes are made.

Keep pancakes warm until all the pancakes are ready.

Serve with sliced seedless grapes, coconut cream and either maple syrup or vegan toffee sauce.

 

The toffee sauce will be appearing tomorrow with the Valentine's Day meal idea. I just want to double check the recipe.