BLUEBERRY PANCAKES w/ COCONUT SESAME SYRUP
BLUEBERRY PANCAKES w/ COCONUT SESAME SYRUP
These gluten free, vegan pancakes are a firm favourite in my household, we make them every Saturday morning, its a bit of tradition. What I love about these is the variations you can come up with. Such a fun and affordable recipe, great for kids too, if the kids are fussy and you need to hide fruit. I made a syrup to go with this recipe, adding a tinge of middle eastern flavours by toasting the sesame and combining with cinnamon, toasted sesames remind me of Turkish Simmit. Savoury versions are also nice with an egg. Give them ago if you can get some chickpea flour try your own versions. Chickpeas are also a great source of protein if you are on a vegan diet, and if you pregnant they are full of folate acid.
Serves 2
Pancake mix
1/2 cup blueberries (chop them)
1 cup chickpea flour
just under 1 cup filtered water
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 tablespoon ground flax
2 teaspoons honey OR maple syrup
1 tablespoon coconut oil (for cooking)
pinch himalayan salt
Coconut sesame syrup
2 tablespoons coconut oil
2 tablespoons sesame seeds
1 teaspoon Cinnamon
1 teaspoon honey OR maple syrup
sprinkle sea salt
Method
Add all of your pancake ingredients into a bowl and give it a good whisk. Heat a little coconut oil in a pan on medium high heat. Save the remainder of the coconut oil back for other rounds of pancakes. Use a full ladle for each pancake and ladle the batter in the pan one by one. They take a couple minutes each, when you see holes forming on the top, that's a good time to flip. Repeat this for each pancake. You can keep each pancake warm by putting them on a plate in your oven at around 150 C.
For the syrup add your sesame seeds to a dry pan on a medium heat, let them get golden, Once golden add the other ingredients. Let the coconut oil melt and take on some heat for a few minutes. Give the syrup and good mix and then set aside ready to drizzle over your pancakes.