Gluten-free Blender Pancakes with PB & Date Caramel Sauce

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Gluten-free Blender Pancakes with PB & Date Caramel Sauce


Ingredients

  • 60g gluten-free rolled oats
  • 60g brown rice flour
  • 60g potato starch
  • 1 cup(240ml) soy milk
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. grape seed oil
  • 1/2 Tbsp. flaxseed (or 1 Tbsp. flaxseed meal)
  • 1 Tbsp. coconut sugar or more you wish
  • 1/2-1 tsp cinnamon powder (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda

PB & date caramel sauce:

  • 5-6 Medjool pitted dates (100-120g)
  • 3/4 cup coconut cream
  • 2 Tbsp. peanut butter
  • 1/4 tsp vanilla paste
  • Pinch of pink salt

Instructions

  1. Place rolled oats and flaxseed in a blender. Blend well until it reaches the consistency of flour.
  2. Add other ingredients to the blender, and blend well until smooth. Leave it for 5 minutes until it thickens.
  3. Pour batter on a non-stick pan with medium flame. Wait for bubbles to appear on the surface. Flip and cook for another few minutes. Cook well on both sides.
  4. Pulse all the sauce ingredients until smooth.
  5. Add more coconut cream if you wish.

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