These were made up on the spot to create a make shift breakfast when we’d run out of oats! The purple corn flour is an amazing colour and although these come out slightly drier then your regular crepe/pancake stack I was amazed at how tasty they were and how well they held together. They are super simple and quick and look so beautiful served up with fruit and chocolate sauce with the added benefit of not only being vegan but also gluten-free. I used flax seed to first create flax egg which is done with the ground seed- 1 tsp with 1 tbsp of water per egg to replace. Mix and wait a couple of minutes to achieve the egg texture. Flax is high in Omega 3 and 6 fatty acids so great for vegans as these oils are not so common.
For the Pancakes:
Makes 8 small-medium pancakes
2 cup of purple corn flour
1 tsp of ground cinnamon
2 tsp ground flax seed + 2 tbsp of water (egg replacement)
1.5-2 cups of water or rice milk
pinch of sea salt
For the chocolate sauce:
2 tbsp raw cacao
2 tbsp coconut oil
2 tbsp hot water
1 tbsp honey
- Add flour to a large bowl with the salt and cinnamon.
- Make a well in the centre and add the flax ‘egg’
- Add a little of the liquid at a time into the centre slowly combining dry ingredients and whisk with a fork, avoiding lumps.
- Continue until you have a good thick pourable batter
- Heat pan with a little coconut oil and add a ladle full of mix using the back of the ladle to smooth out the pancake so its not so thick
- Cook for about a minute each side using a wooden spatula to flip it carefully
- Keep a plate warm in the oven and stack them up until all mix used up
- Make a sauce by melting the coconut oil in a small saucepan. Mix in the cacao and then the hot water and honey to taste.
- Decorate with chosen fruit toppings, extra honey, the chocolate sauce etc