These pancakes are so fantastic. They are light, fluffy and slightly sweet, making for the perfect weekend breakfast or special occasion breakfasts. These pancakes also happen to be gluten free and vegan so they will be perfect for all the people out there that may have intolerances and eat plant based.
Mix dry ingredients together, add the wet ingredients and mix well to ensure no lumps.
Set aside while you heat a non-stick frying pan to a medium to high heat. Add a little oil and turn down to medium-low. Pour a small ladleful (about 2 tbsp) of batter into one side of the pan and gently flatten with a spoon. Repeat this again on the other side of the pan to make a second pancake.
Cook for about a minute until bubbles start popping on the surface of the pancakes and the edges begin to darken and cook. Flip and cook for another minute or so on the second side until cooked through.
Keep the pancakes warm while you cook the rest.
Top with berries and drizzle with rice malt syrup/maple syrup to serve.
Be part of the Pureharvest family. Sign up to find out our latest news, wellness tips, and exclusive offers - and receive a copy of our Coco² Chocolate eBook!