Rice Flour Pancakes with Homemade Raspberry Chia Jam
Super fluffy vegan pancakes
Equipment
- cooking hob
Ingredients
- 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
Instructions
- 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.