Today I make gluten free raspberry pancakes, using sorghum flour as a gluten free flour alternative. Also added extra deliciousness and beetroot goodness with @mmmyumm_seasoning SWEET DIVINE BLEND 👌🏻💓 and a twist with other favourite ingredients.
Did you know that you can make a batch of pancakes and freeze them as part of your meals for the week? #smartcooking.
All you need is:.
1 cup sorghum flour or (any other flour of your preference).
1/2 cup almond milk
1/2 cup coconut yogurt
1 Tbsp @mmmyumm_seasoning Sweet Divine Blend
1/4 tsp bicarbonate soda
1/2 tsp Apple cider vinegar
Pinch of vanilla + cinnamon
1 cup frozen organic raspberries
Optional: 1/2 tsp of maple syrup for extra sweetness.
This mix will make you six pancakes 🥞.. Doble up the amounts if you are cooking a big batch. 😃. Mix all wet ingredients in a bowl. Then slowly add the dry ingredients. If the mix looks too dry then add some extra almond milk. Heat up 1 tsp of coconut oil on a flat pan and spoon the mix one by one to form the pancakes. Cook both sides until they are golden crispy. Enjoy 😉.