Having friends with special dietary requirements in mind, I wanted to try a pancake recipe which can be both vegan friendly and gluten free. As an avid home cook, I like to be ready for all kinds of dietary requirements that come my way.
Being flourless, these pancakes are dense, resembling more like hotcakes than the conventional fluffly pancakes that we are accustomed to. And because of this, I have decided to make them into 8 mini pancakes instead of the larger sized pancakes.
When topped with seasonal fruits, which in my case I have adorned my favourite autumnal fruit, persimmons and generous drizzle of maple syrup, they became just like any other delicious breakfast pancakes!
To make chia seeds gel (to replace two eggs), mix 2 tablespoons of chia seeds with 6 tablespoons of water. Allow the mixture to sit for 10 to 15 minutes until it becomes gel.
In a large measuring jug, add the dry ingredients - almond meal, baking powder and stir with a fork until well combined.
Then add the wet ingredients - water, oil, maple syrup and chia seeds gel into the dry ingredients. Stir until well mixed. Unlike the conventional pancake batter which is pourable, this flourless version resembles thick muffin batter.
Lightly grease a small pan with cooking oil and place over medium flame. When the pan is hot, spoon a tablespoon full of batter, gently flattened with the back of the spoon. Cook the pancake over low-medium heat until the pancake are golden brown on both sides. Repeat with the remaining batter. (Note - start by cooking one at a time to familiarise with the batter i,e, the time it will take you to flip the pancake etc.)