Rice Flour Pancakes with Homemade Raspberry Chia Jam
Super fluffy vegan pancakes
Servings: 10 pancakes
- 1 cup rice flour
- 1 cup sifted whole wheat flour (to remove the bran or use whole purpose
- 2 tbsp chia seeds
- 1/2 tsp Himalayan salt
- 2 tsp baking powder aluminum free or organic
- 1/3 tsp cinnamon
- 1/4 tsp turmeric
- 1/4 tsp vanilla
- 1 cup oat milk or use any plant milk
- 2/3 cup water
- 2 tbsp melted coconut oil
- 3 tbsp maple or agave syrup
Sift all the dry ingredients into a bowl, and add chia seeds
Prepare the mixture of coconut oil, syrup, water and milk
Now add wet ingredients to dry ones and mix gently. Again, be careful not to overmix the batter
Leave it to rest at least 30 minutes
Grease the pan with coconut oil and heat it. Use 2 tbsp of batter for each pancake. I usually cook 3 at a time
Cook them for a few minutes and when they start to bubble on the surface, flip them on the other side.
I served them with yoghurt and Raspberry Chia Jam
To make the jam cook 2 cups frozen raspberries plus 1 tbsp sweetener (coconut sugar or maple syruin a covered pan until they melt and release the juice.
Mash them with a wooden spoon while cooking, then add 2 tsp chia seeds, mix and leave to cool down. Sweeten some more if needed.