Feeling like a decadent weekend breakfast, but still want it to be healthy? BINGO! Sugar-free, gluten-free, almost fat-free and full of healthy fruit! And believe me, it tastes even better than it looks…
Pancakes (http://veggienook.com/2013/04/03/sunday-morning-pancakes-and-vegan-delish-winners/) 8 pancakes
- 1 cup chickpea flour
- 1/4 cup tapioca flour/starch
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon sweetener (agave granules, stevia, erythritol, xylitol)
- 1 cup water
- 1/4 cup applesauce
- 1 tablespoon apple cider vinegar
- coconut oil for the pan
Jam/Berry Sauce Prepare in advance
Banana Ice Cream
- Vanilla powder
- Peanut Butter
- Jam/berry sauce
Toppings of Choice (I used frozen blueberries)
First make sure you have your jam and banana ice cream ready. You can make the jam the night before or just before making the pancakes. If making it the night before, I suggest heating it a bit in the microwave to make it a little easier to drizzle onto the pancakes. The banana ice cream can also be made the night before and stored in the freezer. If you do that, take the ice cream out to thaw while you do everything else. When ready to serve, if it is still too hard to scoop, pop in the microwave for 30 seconds at a time until scoopable. Do not overheat and end up with banana soup:) To make the banana ice cream you will need frozen bananas (I chop my bananas into thirds and freeze them in freezer bags so that I always have a stash ready.) Pop bananas into your food processor and pulse until they are broken into little chunks. Process them in your food processor, scraping down the sides of the bowl repeatedly, until you reach ice cream texture. You can add a dash of non-dairy milk to speed up this process, but do not add too much as the ice cream will be too soft then. Add in vanilla powder to taste and lightly process to distribute it evenly. Scrape ice cream into a bowl and stir through some peanut butter and jam. Pop bowl into the freezer while you make the pancakes.
Put your oven onto its lowest heat setting. Mix dry pancake ingredients in a bowl. Now add in the water and mix. Grease your non-stick pan and heat it so long. Whisk in the apple cider vinegar. Pour just under 1/3 cup of batter into the preheated pan and allow to cook over medium heat until bubbles start to form on the surface and the edges of the pancake start looking dry. Gently edge a spatula around the edges of the pancake to loosen it and when ready, flip it to cook the other side. Repeat until all pancakes are cooked. As soon as you are done with a pancake, pop it in a dish in the oven to stay warm while you make the others. Stack the pancakes on top of each other in the oven and remove once they are all done.
Now simply stack the pancakes with the jam in between. Plop a nice big scoop of banana ice cream on top and you’re good to go!