530 ml plant-based milk
1 tsp apple cider vinegar
3 tbs of melted coconut oil + more for frying
250g gluten-free white flour
2tbs maple syrup or honey sugar
1tbs baking powder
1/2 tsp salt
85gr Primrose Kitchen’s turmeric and banana granola
Place the wet ingredients (milk, apple cider vinegar, and melted coconut oil) in a large bowl. Set aside.
In another large bowl mix together the flour, granola, sugar, baking powder and salt. Mix well.
Next combine the wet ingredients with the flour mixture until just combined.
Heat a small pancake pan (12cm) over a medium heat, add some coconut oil to the pan when it’s hot. Then pour the pancake batter into the pan, using about 60ml of batter at a time. When bubbles form on top of the pancake and the bottom side looks golden brown, carefully flip the pancake over and brown the other side. Repeat until all the batter has been used.
Once the pancakes are done, serve immediately with toppings of your choice. We recommend fresh fruit, (vegan) yoghurt, turmeric and banana granola, chia jam or chia pudding.