Clean Pancakes for Pancake Tuesday!

It's that time of year again! Who doesn't love pancakes?! Here's at Disassemble Dublin, we try to give a new twist or healthier/cleaner versions of recipes we all love! So with that in mind I've decided to try out a clean version of pancakes for you to try, which are super easy and take no time at! This clean pancakes are wheat, gluten, and diary free with just a hint of natural sugar with the Agave Nectar syrup! If you are trying to cut out processed foods and refined sugars, but don't wanna miss out on Pancake Tuesday these babies are for you! This recipe makes one batch so double if you need to!
Any topping would be nice with these, I went for blueberries, banana and Agave!  Enjoy!
Louise xx

Ingredients:
3 large eggs, at room temperature
¼ cup non dairy milk (I use coconut or almond)
1 teaspoon vanilla
1 teaspoon honey
2 tablespoons coconut flour
⅓ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 overly ripe banana (brown spots are the best!)
¼ cup chocolate chips (or some dark chocolate chopped)(optional)
Or Handful or blueberries and squeeze of lemon juice
Butter or coconut oil for the pan

Method:
1. Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
3. Heat a pan over medium-high heat.
4. Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
5. Once the pancake begins to bubble, place a couple of slices of banana.
6. Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.

Easy vegan pancakes with spiced apple topping

 

Pancake Tuesday is tomorrow everyone! So instead of doing the usual pancake recipe, I decided to try something slightly healthier with these Vegan pancakes. Now I wasn't sure what these would taste like and I don't have the best track record at making pancakes anyway, but to my surprise they weren't a complete disaster and are really yummy!:-) I topped mine with Greek yoghurt and spiced apple (recipe included below) in a bid to be healthy but whether you're a lemon and sugar or Nutella kinda girl they still taste just as good as traditional pancakes! So why not give them a go?! Happy pancake flipping!

Louise xx

Recipe

(makes about 6 small pancakes) 

1 cup white whole wheat flour 

1 & 1/4 cup soy milk (I used unsweetened almond milk)

2 Tablespoons fresh lemon juice

2 teaspoons sugar (optional)

1 teaspoon vanilla extract (optional)

2 teaspoons baking powder

1/4 teaspoon baking soda

Measure out the soy milk and add the lemon juice. Set aside. (It will curdle like buttermilk and adds really nice flavor to the pancakes.) 

In a large bowl mix together the flour, sugar, baking powder and baking soda.

Heat a nonstick pan over medium heat.

Now add in the soy milk mixture and vanilla extra. Stir only until incorporated (you don't want to overmix batters.) I made my pancakes using about 2-3 Tablespoons of batter. 

Cook until the edges dry out slightly and the bottoms are golden brown (2-3 minutes for small pancakes.)

Flip and cook for an additional minute or two (until this side is lightly brown.) 

Spiced Apple Topping

3-4 apples 

1/2 - 1 teaspoon ground cinnamon

1/4 - 1/2 teaspoon fresh grated nutmeg 

2 Tablespoons water

Slice your apples really thin. 

Add to a nonstick pan that is set over medium high heat. 

Add in the water and spices.

Stir occasionally and cook until softened (mine took about 5 minutes to be slightly crisp yet soft.)

 I found this recipe on http://forealslife.com