PURPLE BERRY PANCAKES (VEGAN, GF + RSF) by @thatgreenolive
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I've served them with peanut butter sauce, raspberries and coconut cream.
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Recipe:
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●1/4 cup oat flour (ensure GF)
●2 1/2 tbsp cornstarch
●2 tbsp rice flour
●1 tsp ground flaxseed
●1 1/2 tsp baking powder
●1/2 cup almond milk
●2 tsp @unicornsuperfoods Berrylicious Blend
●1/2 tsp vanilla extract
●2 tsp apple cider vinegar
●pinch salt
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1. Mix the dry ingredients and liquid ingredients separately.
2. Make a well in the dry mix and add the liquid, whisking until smooth. Set aside for 15 minutes.
3. Heat some oil in a large frying pan over medium-low heat until melted. Pour little pancakes into the hot pan.
4. Flip pancakes when they begin to bubble.
5. Repeat steps 3-4 until all your pancake batter has been used up.
6. Stack, and DEVOUR!
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