Go Back
Rice Flour Pancakes with Homemade Raspberry Jam, vegan and refined sugar free, Maja Brekalo

Rice Flour Pancakes with Homemade Raspberry Chia Jam

Maja ∣ Delicious & Healthy by Maya
Super fluffy vegan pancakes
5 from 1 vote
Prep Time 10 mins
Course Breakfast, Dessert
Cuisine Healthy Vegan
Servings 10 pancakes
Calories 135 kcal

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.
Keyword Rice flour pancakes, Vegan pancakes, wholesome vegan panakes