A delicious 4 ingredient pancake recipe that makes whipping up pancakes even easier! Top with strawberry chia jam, fresh almond butter, maple syrup, activated pecans and of course @scoopwholefoods very own organic vegan coconut yoghurt!
Prep 5 min · Cook 0 min
Blend everything in your food processor until you have a reasonably smooth batter.
Add a little coconut oil to your non-stock fry pan on med-high heat.
Pour out batter and shake pan slightly to spread or use your spatula/spoon.
Flip when golden and lots of bubbles appear.
cerealA healthy source of carbohydrate that is high in fibre (10.6g per 100g) and low in sodium. Helps to reduce blood sugar and cholesterol levels and a great source of B complex vitamins. Oats can contain traces of gluten as well as other proteins that coeliacs may react to, however, most can digest easily and eat as part of a gluten-free diet.
nutsPesticide free, A-grade, Australian raw almonds. High in potassium, folic acid, vitamin E, protein and heart-healthy fats and rich in antioxidants. Known to help regulate blood pressure and cholesterol levels. Store in an airtight container, and keep in a cool, dry place.
bakingBoth gluten-free and aluminium free. Perfect for using to help cakes, cookies, pancakes and muffins rise in the oven! Store in an airtight container and keep in a cool, dry place.
