I love trying new ways of making pancakes. Case in point the easy and healthy overnight porridge pancakes, the fluffy blueberry yoghurt pancakes and, every now and again, I miss savoury pancakes like cheesy cornflakes pancakes and the wacky mac ‘n’ cheese pancakes.
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!
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