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Vegan and Gluten Free Pancakes with Poppy Seeds
servings
8 people
time
10 min
Gluten free, dairy free and egg free, with added pop, jazz and pizzazz! These are the pancakes you’ll want to serve all your friends.
Gluten free, dairy free and egg free, with added pop, jazz and pizzazz! These are the pancakes you’ll want to serve all your friends.
Jazz up your breakfasts with these fantastically light and easy vegan and gluten free poppy seed pancakes. The recipe may be gluten free, dairy free and egg free, but there is no sacrificing on taste with these pancakes. They are totally chock full of flavour and energy. The little black poppy seeds not only give them a jolly pop, but pack them with nutrients too. An absolute must-have at any vegan and gluten free brunch. Serve with lashings of syrup and fresh fruit for extra deliciousness.
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Preparation
in 10 minutes
- Add the flour and a pinch of salt to the yeast. Add the sugar and gradually add the water while stirring, being careful not to let the lumps form
- Slowly add the oil while mixing and add the poppy seeds to the mixture. Mix everything well, adding water if the batter is too thick.
- Grease a frying pan.
- Use a large spoon (or a small ladle) and pour the batter into the frying pan.
- When the edges begin to come away from the pan, and bubbles form on the surface, your mixture is cooked. Use a spatula to turn them over and finish cooking the other side.
- Repeat this procedure until the batter is finished, and place the pancakes one on top of another to keep them warm.
- Serve them for breakfast, along with jams, compotes, creams and fruit to top them with.
Ingredients
50
g
sugar
10
g
baking powder
280
ml
water
20
g
olive oil
1
pinch/es of
salt
10-15
g
ground poppy seeds
Nutritional & Dietary
Gluten free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegan
Vegetarian
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Eastern Europe
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