Dietary restrictions? These vegan and gluten-free pancakes are perfect topped with whipped coconut cream and your favorite Runamok maple.
Gluten Free + Vegan Pancakes with Whipped Coconut Cream
Vegan Coconut Cream Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
3 cups gluten-free oats
2 cups water
2 bananas
½ teaspoon cinnamon
1-inch piece vanilla bean, seeds extracted
1 tablespoon virgin coconut oil
Whipped coconut cream
Runamok maple syrup, for topping
berries, for topping
Instructions
- 1 Mix oats, water, bananas, cinnamon, and vanilla together in a blender until it reaches a smooth consistency.
- 2 Heat some of the coconut oil in a large skillet over medium heat.
- 3 Add batter to griddle (approx 1/4c per pancake). Flip pancakes when the edges begin to darken and it can be lifted easily.
- 4 When lightly browned on the second side remove pancakes from the skillet.
- 5 Continue cooking until all of the batter is used, adding coconut oil and turning down the heat as needed.
- 6 Serve immediately with maple syrup. Optionally you may top with coconut whipped cream and berries.
