I love waking up to fresh, home-made, fluffy pancakes for breakfast – topped with fresh berries and smothered in pure maple syrup of course! When growing up, most Sundays were pancake day. Sunday came around and rest assured my dad would be making his super-fluffy pancakes for everyone. Sometimes he’d do personalized name pancakes for the extra special kick.
Since moving away from home, I miss the Sunday ritual of a family pancake breakfast and of course, someone making me breakfast! I have substitutes for milk and butter, but the problem with pure-vegan cooking is the eggs! I’m okay with the eggs if they’re from a local farm or backyard, but since living in the city, fresh farm eggs are hard to come by without making a special trip to the local farmers markets (usually held on Sundays!).
BUT! A year back, I discovered you don’t have to have milk or eggs to make pancakes that could rival my dads (more in taste than in fluffiness). I’ve played around with recipes and different combinations, but I’ve discovered this particular concoction works well for me every time. It works in my house because it’s vegan, gluten free and sugar free – so it covers all bases. Huhhyesss!
They’re so yummy and no one will be able to tell that they’re completely gluten free, let alone vegan AND sugar free as well!
* Substitute half of the rice flour with chickpea flour for an extra morning protein boost
Experiment with different spices and added ingredients (like chocolate chips….yuummmmm) to find your perfect breakfast flavour. Don’t forget to let me know what you come up with in the comments below so I can try them out too!