Pancakes are a Sunday staple in our house, I just can’t get enough of them! Especially these super special Healthy Sugar-Free and Gluten-Free Fluffy Rhubarb Pancakes.
Get Ready to Be Amazed.
Could these Rhubarb Pancakes be considered unicorn pancakes? Can we make that a thing? I think it’s absolutely magical that these pancakes contain no refined sugar and are in fact blood sugar stabilizing – whaaat? Yep, the cinnamon, flax and rhubarb make for excellent blood sugar stabilizing foods, so we don’t have to worry if we want to drench them in maple syrup. Now that sounds like my kind of pancake stack (have I mentioned I’m obsessed with maple syrup?).
They are gluten-free and vegan.
But you really wouldn’t ever know. These rhubarb pancakes are so simple to make, and once you’ve got the proper ingredients on hand, you will soon find them to be a staple in your house.
We used rhubarb (from our garden!) in this recipe, but you can easily substitute apple sauce for it instead. The rhubarb is super special though because it makes the pancakes super chewy and fluffy at the same time. Score! Both rhubarb and apple are beautiful foods and are packed with healthy fiber, making it a great option for a healthy digestive system and fighting acne.
I really want you to fall in love with these pancakes like I did, so I recommend finishing them off with some wicked skin-loving toppings:
- coconut yoghurt
- fresh berries like strawberries
- raw honey or bee pollen
- maple syrup
Get creative and have some fun in the kitchen!
How to Make Fluffy Rhubarb Pancakes
Fluffy Rhubarb Pancakes (Gluten Free, Sugar Free & Vegan)Course: BreakfastDifficulty: Easy
Fluffy rhubarb pancakes.
2.5 cups all-purpose gluten free flour (this one is by far the best)
1 cup of stewed rhubarb (or substitute sugar-free apple sauce)
2 cups dairy-free milk of your choice (I like coconut)
1/4 tsp cinnamon
1 tbsp vanilla extract
2 tbsp real maple syrup
2 tbsp lemon juice
2 tsp. of baking powder
1 flax egg (ground flax seeds + 3 tbsp water) or a regular egg
Coconut oil, for cooking
- Add all ingredients to a blender and pulse until just nicely combined. Do not over-blend. If you are using apple sauce instead of rhubarb, I recommend adding a bit more flour, depending on how runny the mixture is.
- In a hot pan on the stove on medium heat, add 1 tsp. of coconut oil and 1/4 cup of pancake batter. The batter should be thick and not too runny.
- Spread the batter thin so it’s almost like a crepe consistency. They will cook better this way.
Once bubbles have formed on the pancakes, flip and cook for another 1-2 minutes, or until both sides are nicely golden brown.
- Cook all the pancakes, divide and serve with coconut yoghurt, strawberries, maple syrup or your favourite toppings!
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