I am obsessed with pancakes!! So glad there are so many gluten-free/vegan versions that are delicious! Inspired by this recipe (adapted for ease and gluten-free-ness) from the amazing website One Green Planet.
1 1/2 cups gluten-free all-purpose flour (I recommend Bob’s Red Mill or Trader Joe’s brand) (add more if batter seems too wet)
1/4 cup unsweetened flaked coconut
2 tbsp ground flax seed mixed with warm water (flax eggs)
Nondairy milk (splash)
Optional spices to add: cardamom, cinnamon, ginger powder; vanilla extract
If you prefer grain-free/healthier, feel free to use gluten-free oat flour, almond or cashew meal, or ground macadamia or hazelnuts instead of flour.
- Peel mango with a potato peeler (this is the easiest option I’ve found—do whatever you’d like!). Place pieces in a blender or food processor and puree till liquid-y.
- Mix mango puree, squirts of lime juice, and flax eggs together; stir in flour/ground nuts & coconut. Add spices.
- Add nondairy milk / more flour to change consistency. Pancake batter should stir easily (even if there are lumps) and drip off the spoon when you pull the spoon out.
- The mango doesn’t fully dry so they take a little while to cook in the frying pan. Exercise patience and then enjoy the best pancakes you’ve ever had.