Years ago I came across a recipe for American pancakes and out of curiosity I decided to make them – the ingredients were almost like the pancakes from my childhood / eggs, milk and flour /, but a packet of baking powder was added to the mixture.

I found that they were easy to make, they became small and fluffy, and with fruit jam they were perfect. Since then many things have changed in my diet, so now I use only plant gluten-free ingredients for our vegan food! American pancakes do not need to be too thin, so I boldly experiment with the ingredients. I use different combinations with gluten-free cereals and legumes because it balances the composition of essential amino acids in proteins. I add different spices and superfoods for a variety of flavors and tastes, as well as for enrichment with nutrients. Instead of baking powder, which contains starch as an anti-caking agent, I add equal amounts of pure citric acid and pure baking soda for baking powder. I often add vegetables to the pancake mixture – finely chopped or grated to bake quickly. I usually do not add salt or sweetener, because this way we can eat them for breakfast, lunch or dinner with different sauces – sweet or salty, depending on the current preference. I bake American pancakes without adding fat in a pancake pan with non-stick stone covering. And to make all the pancakes the same size and weight, I use an ice cream scoop to dose the mixture.

Pancakes “Solar Eclipse”

Course: Breakfasts, Desserts, Recipes









Glutenfree pancakes with chickpea flour and sweet potatoes


  • 200 g sweet potatoes, grated on a medium grater

  • 40 g grape seed oil

  • 400 ml. filtered water

  • 10 g turmeric dry ground

  • 1 g ground green cardamom

  • 5 g dry ground ginger

  • 5 g citric acid

  • 150 g chickpea flour

  • 30 g corn flour

  • 10 g chia seeds

  • 5 g bicarbonate of soda

  • 5 g husk /psyllium/ powder


  • I wash a medium sweet potato, cut it in half. I peel one piece and grate it on a medium grater in a bowl. I measure the required amount and set it aside.
  • I put a large bowl on the kitchen scale and start adding the dry ingredients from the recipe one by one, measuring them accurately. You can measure each of the dry ingredients of the recipe separately and then mix them in a large bowl! Stir with a wooden spoon until a homogeneous mixture.
  • I add the grated sweet potato to the dry mixture and stir until all the pieces are evenly distributed in the mixture.
  • I measure the required amount of water and add it to the dry mixture in portions, stirring gently until a thin slurry. Different brands of flour absorb different amounts of water, so decide whether to put all the water or not!
  • I let the mixture stand for 10 minutes so that the husk / psyllium / and whose seeds can swell and absorb some of the water. Stir the mixture several times.
  • I measure the required amount of grape seed oil and add it to the pancake mixture. Stir gently until the oil is completely absorbed into the mixture. If the mixture is too thick, add some more water!
  • I put a pancake pan with a non-stick coating on the stove and heat it over high heat. I am preparing a tray with a grid on top, where I will put the finished hot pancakes to cool.
  • With an ice cream scoop I take from the mixture and pour into the hot pan. With the back of the spoon in a circular motion, spread the mixture slightly to the sides and leave to bake. I put two more spoons of the mixture at a distance from each other. When the pancakes dry on the edges and change color, I turn them with a wooden spatula to bake on the other side. The pancake is usually baked for about 2 minutes on one side and about 1 minute on the other side. Baking time depends on the heat of the pan!
  • Using a wooden spatula, I take out the baked pancakes and leave them on the rack in the tray to cool.
  • Again I take the spoonful of the mixture, put it in the hot pan in three places and spread it in a circular motion to the side. And so until the mixture is finished in the bowl. Scrape the last mixture from the bottom of the bowl with a tablespoon.
  • I put the cooled pancakes in a box with a lid and put them in the fridge. Can be stored for up to 5 days!
  • I use a pancake pan with a non-stick stone coating with a diameter of 24 cm. and an ice cream spoon with a diameter of 6 cm.
  • I serve the pancakes with date sauce – 200 g. dried pitted dates and cut into pieces, pour 100ml. warm water for 2 hours and then mash them until smooth cream!


  • Nutritional value per 100 g of product:
  • Energy value – 183.47 kcal.
  • Protein – 6.05 g.
  • Carbohydrates – 25.66 g.
  • Fat – 7.43 g.
  • Fiber – 4.94 g.
  • From this recipe you get 14 pancakes of 50 g each