Fluffy Gluten-Free, Plant-Based Nectarine Pancakes

AuthorDesireeCategory, , , DifficultyBeginner

This gluten free, plant based pancake recipe makes enough for two people. The pancakes are fluffy, soft and soaks up maple syrup like a champ!

Prep Time10 minsCook Time20 minsTotal Time30 mins

 ½ cup toasted quinoa flour
 4 tbsp green banana flour
 ½ tsp cinnamon
 ½ tsp baking soda
 ¼ tsp sea salt
 1 flax egg (1 Tablespoon of ground flax seed & 3 Tablespoons of water)
 1 tsp apple cider vinegar
 1 tbsp coconut oil
 ½ cup non-diary milk & 2 Tablespoons (I used homemade walnut milk)
 1 nectarine chopped
Kuzu Mixture
 1 tbsp kuzu starch
 2 tbsp cold water
Topping
 1 nectarine sliced
 maple syrup

1

First take a small bowl and put in the kuzu starch and add 2 tablespoons of very cold water and whisk till it dissolves. Set it aside.

2

In a bigger bowl place both flours, cinnamon, baking soda and sea salt. Mix together to blend.

3

To the flour mixture add the 1/2 cup and 2 Tablespoons of non-dairy milk, flax seed egg, coconut oil, apple cider vinegar and the kuzu starch mixture. Mix with a whisk till all blended together.
**If the pancake batter is too thick and you like a thinner pancake add a little bit more milk or filtered water.

4

Chop up a nectarine and fold into the pancake batter.

5

Heat up a griddle or fry pan and brush a little coconut oil on the pan. Scoop out the pancake batter to make pancakes. You will be able to make four good size pancakes enough for two people.

6

Serve with sliced nectarines and a little maple syrup. Enjoy!

Ingredients

 ½ cup toasted quinoa flour
 4 tbsp green banana flour
 ½ tsp cinnamon
 ½ tsp baking soda
 ¼ tsp sea salt
 1 flax egg (1 Tablespoon of ground flax seed & 3 Tablespoons of water)
 1 tsp apple cider vinegar
 1 tbsp coconut oil
 ½ cup non-diary milk & 2 Tablespoons (I used homemade walnut milk)
 1 nectarine chopped
Kuzu Mixture
 1 tbsp kuzu starch
 2 tbsp cold water
Topping
 1 nectarine sliced
 maple syrup

Directions

1

First take a small bowl and put in the kuzu starch and add 2 tablespoons of very cold water and whisk till it dissolves. Set it aside.

2

In a bigger bowl place both flours, cinnamon, baking soda and sea salt. Mix together to blend.

3

To the flour mixture add the 1/2 cup and 2 Tablespoons of non-dairy milk, flax seed egg, coconut oil, apple cider vinegar and the kuzu starch mixture. Mix with a whisk till all blended together.
**If the pancake batter is too thick and you like a thinner pancake add a little bit more milk or filtered water.

4

Chop up a nectarine and fold into the pancake batter.

5

Heat up a griddle or fry pan and brush a little coconut oil on the pan. Scoop out the pancake batter to make pancakes. You will be able to make four good size pancakes enough for two people.

6

Serve with sliced nectarines and a little maple syrup. Enjoy!

Fluffy Gluten-Free, Plant-Based Nectarine Pancakes

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