Brazil celebrates Valentine’s day a little bit later than the rest of the world (my conspirational theory is that the 14th of February is right in the middle of carnival, and first of all it’s the peak of summer, so no wine would be sold, chocolate would just make everyone have a tummy ache and flowers would be dead on the next morning, so we decided to spread it out a tad and help peeps sell their stuff in an “eh” month such as June). That said and the fact that my boyfriend lives all the way across the planet (meaning Spain), I spend Valentine’s day on my own with a bottle of wine for myself and a Netflix marathon to make it easier. That said too and the fact that my mother has suddenly become the vegan, gluten-free recipe monster, I decided that this year I would make gluten free pancakes, and make them heart shaped (as also a breather to the millions people sharing their love through instagram posts).
Don’t forget that to make them heart-shaped you have to buy a heart-shaped waffle maker. Here’s the link to one that I found on walmart:
So voilá to the recipe:
- 1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
- 1/4 cup olive, canola, or melted coconut oil
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- heaping 1/2 cup gluten-free rolled oats
- 1 3/4 cups gluten-free flour blend
- 1 1/2 tsp baking powder
- pinch sea salt
Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
Let set for 5-10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they’re freshest within the first couple of weeks.