Vegan & Gluten-free Breakfast Pancakes!

These amazing pancakes are totally gluten-free, whole grain and vegan!

First mix the dry ingredients: whole grain buckwheat flower, chick pea flower (1/6), arrow (tsp) and baking powder (1/2 tsp) & Himalaya Salt. Then add some hazelnut milk and agave syrup. Feel the amounts intuitively and make a nice and fluid dough, though not too fluid. Bake the pancakes on medium fire in coconut oil, sprinkle with grated coconut and honey, serve with fresh fruits.

A really nice variation is to add kardemom and raisins to the dough. Or maybe some peaces of apple or banana. You can also blend the banana and mix into the dough, instead of agave syrup.

And if you don’t like sweat, you can turn this recipe into a good vegan and gluten-free omelet. For that I recommend to use more chickpea flower (2/3). Cut the agave syrup, but add some green herbs and chili chives. Serve with avocado or guacamole and some black beans and home made tomato sauce.

The great thing about this recipe is that you make your food yourself, that is part of the Sattvic diet, to eat only non-processed food. This might feel like a bunch of work, but this pancakes takes like 10 minutes to make. And if you make more, you can safe them in the fridge and eat later as well (cold).

Everybody is unique and by cooking intuitively you can manage to find out your own perfect feeding style during every moment of the day. For me personally, this is a huge breakfast and I only do this on Sundays after practicing yoga when I take breakfast and lunch at once. I feel during meditation what I can eat best that day: I hope this will work for you as well!

%d bloggers like this: