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Gluten-Free Pancakes Topped with Berries, Coconut Yogurt and Agave

Jose Flores, 15

Peruvian vegan teen inspiration with a passion for healthy eating.




Dry Ingredients

1 cup rice flour

3 tbsp tapioca flour

1½ tbsp baking powder

¼ tsp salt

Wet Ingredients

¾ cup almond milk

1 small mashed banana (1/3 cup)

1½ tbsp apple cider vinegar

3 tbsp coconut sugar

1 tsp vanilla extract method


Mix dry ingredients in a large bowl until well combined. Stir in the wet ingredients and whisk until well combined. Pour 2 tbsp of the batter for each pancake in a pan and cook on medium heat until bubbles form, then flip and cook for another 1-2 minutes.

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