Have I ever mentioned that I really love to use nuts as a substitute for flour in gluten-free baking and stuff? Well, I do!
So here is my latest nutty, vegan, gluten-free treat: pancakes!
The dough is without any sweetener whatsoever. So they are best served with a fruity, sweet sauce as seen in the photos. Believe me, they are amazing when combined with the banana-blueberry sauce, banana slices on top – you won’t need any sugar
For approx. 10 pancakes (4 portions) you’ll need:
For the pancakes:
1/2 cup (65g) walnuts
1/2 cup (55g) tapioca starch
1/2 cup (70g) brown rice flour
1/2 cup (70g) buckwheat flour
1 tablespoon fiber husk powder
1 1/2 teaspoon baking powder
1 pinch salt
1 cup water
some cooking oil
For the topping:
1 1/2 cup (200g) blueberries
2-3 FAIR-TRADE bananas
Grind the walnuts to fine crumbles (I like to roast them prior to that to remove the peel as much as I can).
Transfer to a medium sized bowl.
Add all the dry ingredients and mix well.
Pour in 1 cup water and stir well to combine.
Heat some oil in a non-stick frying pan. I like to pour 1/4 cup portions into the pan to have even sized pancakes.
Cook on very low heat until little bubbles appear on top of the pancakes.
Flip over and cook for a few more minutes until golden.
The dough should be quite liquidy – I had to add some more water to the dough before cooking each batch in order to regain that liquidy state again.
For the berry sauce, blend approx. 2/3 of the berries with 1 banana to a fine cream. Chuck left over berries and sliced banana on top of pancakes before serving up.