Yet another morning pancake

Admittedly, not all of us like corn flour - however, the taste of corn pancakes doesn't remind me of corns -, so the other day I made a bunch of "common" pancakes. That is, a mixture of flours, soy milk, some sweetening and some spices. So nothing special, but I thought I should publish my vegan version of the well-known pancakes. 

Vegan pancake recipe

Ingredients

2 cups flour (can be different types)

2 tsp baking powder

1 cup water

few drips of lemon

4 tbsp corn syrop

3 tbsp palm oil

pinch of salt

pinch of cinnamon

Preparation

Mix all ingredients in a mixer, and let it rest for a couple of hours, if you can do so. Then make small pancakes, 4 at once in an average pan. As it contains some oil already, it's not necessary to grease the pan all the time. 

Morning pancakes w/o sin (and gluten)

Eating gluten-free for some people is a must. I recall that few years ago I prepared and baked a lot of different dishes and cakes, as one of my acquaintances had sensitivity to gluten. I had found it quite difficult to prepare healthy and delicious pastries without a single touch of gluten.

Probably you haven't thought of cooking and baking with flours that contain no gluten. Most of us who are not forced to follow a gluten-free diet have never thought of it. This is perhaps because flours that are easy to bake with contain gluten. Just think of wheat or rye... Have you ever thought of baking without these?

Eating gluten-free from time to time is really a good idea, even for those who do not suffer from sensitivities like that. I discovered this a few years ago, and since then I've been taking some few-days-long gluten-free diets, not more than 4 times a year. I think this is one of the few things we should do for our health (not to mention liquid fast diets or low-protein diets).

So, as part of my gluten-free diet I'm taking these days, I decided to prepare a healthy and delicious breakfast.

A little secret before introducing the recipe to you: soaking corn flour (that is, preparing the base of the pancakes' pastry) overnight makes the outcome moist and tasty. If you don't do that, you will

still have delicious pancakes, but not so moist and with a bit of "flourish taste".

Corn pancakes

Ingredients

1 cup corn flour

1 cup water

3 tbsp butter (if you make it vegan, use organic vegan margarine or palm butter)

3 tbsp corn syrup (or any other syrup)

1/2 tsp baking powder (gluten-free)

pinch of salt

Preparation

Mix the flour, water, butter and syrup in a blender and place in your fridge overnight. In the morning, blend again with the baking powder and salt added. In a pan, make small 6-8cm diamater pancakes by dripping the pastry onto the pan. In an average pan, you can make 3 such pancakes at the same time.

I used organic ingredients, purified water and organic cherry jam to serve.

Nourish yourself and make these sweeties as a morning kick-off! ;-)