Gluten-Free Rhubarb Pancakes
Fluffy Rhubarb Pancakes
Ingredients:
- 1 cup gluten-free flour
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 2 tbsp ground flaxseed
- 1/2 cup non-dairy milk
- 1/4 cup maple syrup
- 1 cup chopped rhubarb
Instructions:
- In a mixing bowl, combine the gluten-free flour, baking powder, sea salt, and ground flaxseed.
- Add the non-dairy milk and maple syrup to the dry ingredients, stirring until just combined.
- Gently fold in the chopped rhubarb.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Scoop about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook for another 2-3 minutes.
- Repeat with the remaining batter.
- Serve the fluffy rhubarb pancakes warm with your favorite toppings, such as fresh fruit, nuts, or coconut yogurt.
These fluffy rhubarb pancakes are not only vegan and gluten-free but also sugar-free, making them a delicious and wholesome breakfast option. The tangy rhubarb adds a burst of flavor to the light and fluffy pancakes, while the maple syrup provides just the right amount of sweetness. Serve them up for a special weekend brunch or enjoy them as a weekday treat. Either way, these pancakes are sure to satisfy your cravings for something delicious and nutritious.
source = thepurelife.ca