Saffron might be a tad expensive but for me it really is a flavour of Christmas. As it is Christmas after all and we are generous with each other and ourselves I think it is a perfect time to invest in this beautiful spice. These pancakes remind me of the Swedish traditional saffron bread (lussekatter) which I love making them are a breakfast treat for the holidays. I know many of you love pancakes as much as I do, who doesn’t? And I’m so happy to be sharing this recipe with you. It is very easy to make and comes out lovely with lots of flavour. If you want to impress your family with something a little different on Christmas morning then this is the recipe you’re looking for.
As already mention the saffron is really the most expensive part of this recipe but why not treat treat yourself and your loved ones, you won’t regret it. But if you can’t this time, which is completely understandable as Christmas can be a very costly event, the recipe works without the saffron as well so just add your favourite Christmas spices and find something that works for your taste and budget.
I add chia seeds to this recipe because I think it helps with binding the batter but also for a little protein boost and some healthy fats. Otherwise I use rice flour as a base, and I use a mix of white and brown, but buckwheat flour could work too. I have also tried using half almond milk and half coconut milk to make these pancakes which give them a richer flavour so if you’re feeling experimental, give it a go. I really hope you will all enjoy this recipe as much as I have, it puts a sunny colour to a cold winter morning!
10×10 cm PANCAKES: 6-8 / TIME: 30 min
1 cup rice flour
1 tsp baking powder
1 1/2 tbsp chia seeds
0,4 g saffron (1 sachet)
1 banana (mashed)
1 1/2 cup almond milk (maybe a little more for your required consistency)
1 tbsp maple syrup or other liquid sweetener
If your saffron comes as threads you might want to break it with a pestle and mortar.
Mix all the dry ingredients including the saffron in a mixing bowl.
Either mash the banana and mix with the almond milk and maple syrup or place the three in a blender and blend until smooth.
Place a frying pan over medium heat and add a little coconut oil.
When the oil has melted and your hand can feel the heat when holding it over the pan ladle (I like using a soup ladle for this) enough batter into the pan to make a 10cm by 10cm pancake.
When you can see bubbles on the surface of the pancake and it seems solidified you can flip it.
When both sides are slightly browned and the pancake is solid remove it from the pan and do the same again until you finish the batter.
Wow, these pancakes look so delicious! I always have trouble with my vegan pancakes sticking to the pan on the one hand or being not really flat and fried trough on the other. But these look so beautiful and even though I don’t have any saffron on hand I am definitely going to try them next week! I just have one question – is it right to put 4 cloves or garlic in it? I thought it was a sweet recipe and stumbled upon this ingredient – you don’t mention it in the instructions so I just thought I’d check back. Lots of love and happy new year!
Hi Maike, thank you for your comment and I hope you have better luck with this recipe. Let me know if you don’t so I can give the recipe a go again and maybe give you some advice. 🙂 You’re right, I’ve made a mistake in the ingredients list which I shall remedy right this minute. Thank you for keeping an eye out and letting me know! Lots of love to you too and I hope you’ve had a great start to the year!