Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1¼ cups gluten-free plain flour
- 1 tbsp flaxseed meal
- 2 tsp baking powder
- ½ tsp ground cinnamon
- Pinch sea salt
- 1 cup plant-based milk
- ¼ cup apple sauce
- 1 tsp vanilla bean paste or extract
- 2 tbsp pure maple syrup or coconut nectar
- Juice 1 orange
- Juice 1 lemon
- ¼ cup pure maple syrup or coconut nectar
- Coconut yoghurt
- 1 orange, sliced
- 1 lemon, sliced
- Citrus zest
- Pistachios
- Coconut flakes
Method
- To make the citrus syrup, combine the juice of the orange and lemon with maple syrup in a small saucepan over medium heat. Bring to the boil, then simmer for 2 mins. Set aside to cool.
- In a medium bowl, mix dry ingredients until well combined.
- In a separate bowl, mix wet ingredients until well combined.
- Slowly pour wet ingredients into the dry and stir continuously until smooth.
- Grease a frying pan over medium-high heat and cook ¼ cup of the batter at a time. Cook for 1-2 mins until the pancakes start to bubble, then flip and cook for another 1-2 mins.
- Top with desired toppings and drizzle with citrus syrup.
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