I HATE HATE HATE frying pancakes.
I’ve been looking everywhere and experimenting to get to pancakes I can just pop on the oven. Set it. And forget it.
Frying pancakes, things burn, you smell the apartment smells. And everyone finishes them before you actually finish frying.
So, these are about to change your life and mine.
Oh plus they are vegan gluten free which is pretty drunken awesome!!!
Do you hate frying pancakes too?!
👇Let me know in the comments below. 👇
- 1/3 cupchickpea flour
- 3 tablespoons coconut flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 3/4 cup nondairy milk (see note)
- 4 teaspoons pure maple syrup (or 1 tsp if your adding sweet toppings)
- 1 teaspoon vanilla extract
- 1 tablespoon virgin coconut oil, melted (see note)
- 1/4 cup frozen blueberries, defrosted with juices
- 1 tbsp Maple syrup
- Olive oil for greasing the muffin tins
- Preheat oven to 400F. Grease or spray all 12 cups of a standard muffin tin.
- In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, and salt. Add the milk, maple syrup, and vanilla, whisking until smooth, then whisk in the coconut oil until blended.
- Divide the batter evenly among the 12 prepared cups (about 1-1/2 tbsp per cup).
- Bake in the preheated oven for 6 to 8 minutes until set at the centers and edges are golden brown. Transfer to a wire rack and cool in tin for 20 minutes. Using a butter knife, carefully remove the pucks from the cups. Serve warm or at room temperature.
- Coconut Flour: coconut flours vary a lot by brand in terms of their absorbency. This batter should be similar to traditional pancake batter, so if it seems thicker than that, add a little bit more milk.
- Milk: Use any nondairy milk, such as almond, hemp or soy milk. Full-fat coconut milk is not recommended.
- Fat: An equal amount of neutral vegetable oil can be used in place of the coconut oil.
- Storage: Store the cooled pucks in an airtight container in the refrigerator for up to 5 days.