Easy Vegan, Gluten-Free Pink Pancakes!

img_3293We first made these 2 years ago when I discovered the basic recipe at Masala Vegan and although I’m not a big pancake-lover, my husband is and it’s Pancake Day, so we revisited these lovely Pink Ones.

We were better at cooking them this time, they were crisper and thinner.

Last time we had them with blueberries and Coyo coconut yogurt, this time we went with homegrown apples stewed with raisins and cinnamon, topped with Sojade soya yogurt and an optional small drizzle of organic maple syrup.

The original recipe calls for Xylitol as a sweetener, but I don’t like it and we prefer to add the sweetness via the fruit on top, and if you have a particularly sweet tooth, there’s always the maple syrup.

The recipe is very simple, all measurements are very approximate:

Ingredients

2 Cups of blended Watermelon Pulp

1 1/2 Cups Gluten-free Self-Raising Flour (last year we improvised with cornflour and gluten-free baking powder as we didn’t have the SR flour, it worked fine)

Coconut Oil for cooking

We added a pinch of salt

We also think they’re good with a pinch of spice, ground ginger or cinnamon, or baobab powder.

Method

In a large bowl, gradually whisk the flour into the watermelon pulp.

Heat a teaspoon of coconut oil until a drop of the batter sizzles.

Add 1/4 Cup of batter at a time and swirl around until it is thin. Cook until golden and crispy on the bottom, gently lifting the edges and turn over to cook the other side.

This amount made 8 small pancakes, we reneged after 3 each! Very filling and very tasty with the topping.

(See This Spicy Watermelon & Grapefruit Juice Will Help Stave Off Those Winter Bugs! for information on the many health benefits of watermelon – and grapefruit).

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Copyright: Chris McGowan

23 thoughts on “Easy Vegan, Gluten-Free Pink Pancakes!”

    1. Oh come on, you do way more complicated recipes than this! First pancakes never work but they get better the more you do. All you do is blend watermelon pulp with flour, that’s it! Make sure the oil is hot so it sizzles when you pour in the batter. It’s always trial and error getting any pancake batter the right consistency, we’ve only made these twice, next time they will be perfect! And, we’re treating ourselves to a pancake pan, we used an ordinary frying pan and getting them out in one piece and in a roundish shape was a challenge 😊

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      1. I an just incapable of making pancakes well!! Probably not enough practice. I love how you got really passionate about this though 🙂

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      2. I’ve come to realise, what you cook doesn’t have to be perfect, it can look a weird shape/colour and still taste good – in fact, you may just have inspired a post on this topic! 😄

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  2. Jumped over from the Senior Salon
    ~~~~~~~~~~~
    lol – Pancake Day! I must have missed that one, since it would be a stretch to relate it to Mental Health Awareness and put it on the calendar for March. This is an otherwise important month for a great many things anyway – especially Brain Awareness Week.

    Given the anti-science bias of the current administration, I believe that BAW is *vital*. We took many steps back during the Bush years, and are likely to take many more if we can’t educate the political yea-sayers surrounding our “leader.”

    My guest-blogging puppy TinkerToy discovered that March 1st is National Pig Day, and one of his followers is a small pig named Bacon (with an entire blog of his own) — who is getting pancakes for dinner, made in a special pig-shaped pan. 🙂

    Tink LOVES watermelon (as do I) – so we’ll give this a try this summer, when they are plentiful, and full of flavor and sweetness.
    xx,
    mgh
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

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