Gluten Free Vegan Cinnamon Pancakes - cooking recipe

Ingredients

2 tbsp flax seed
1 1/2 cups gluten-free flour
1/3 cup ground almonds
2 tsp ground cinnamon
1/2 tsp baking powder
3-4 tbsp oil
1 cup coconut cream
4 tbsp maple syrup
1/2 cup soya yogurt, or other non-dairy yougurt
1-2 tbsp sweetened soy milk, or other non-dairy milk

Preparation

To make the batter, finely grind 1 tbsp flax seed in a food processor. Add 3 tbsp water and allow to soak and swell. Mix together the flour, almonds, cinnamon and baking soda. To the flaxseed puree, add 1 tablespoon oil, the coconut cream and 3 tablespoons maple syrup. Slowly add this to the dry ingredients mixture until just combined, be sure not over-beat. Let the batter rest 30 minutes.
To make the pancakes, heat a large nonstick skillet over medium heat. Add 2-3 tablespoons oil or margarine to the skillet. Pour 2 or 3 small dollops of batter into the skillet. Cook the pancakes until bubbles appear in the batter, then turn to cook the other side until golden brown, about 2-4 mins on each side. Remove from pan and keep warm, then repeat the processes to make to make a total of 12 small pancakes. Mix the soy yogurt and 1 teaspoon maple syrup, and thin with soy milk. Arrange pancakes on a plate and drizzle with a little yogurt.