Gluten-Free Breakfast Pancake

                Gluten-free | Whole food | Plant-Based  | Vegan | Soy-free | Nut-free

             - English Below -

鬆餅的香氣，總是能喚醒我童年的滋味。

小時候，父母離異，學齡前的我由奶奶帶大。只有在某些週末，我才能有機會見到媽媽。

媽媽當年開了一家非常有個性的咖啡店，每當她接我去跟她相處時，她依然忙碌於店裡，所以我會在店裡待上一整天直到他結束工作。

記得我當時常在廚房裡跟咖啡廳的夥伴們聊天，他們總是在煎鬆餅和準備咖啡。幸運的話，我會有機會分到幾片多煎的鬆餅，那是多麼幸福的片刻。對我來說，鬆餅不僅僅是食物，它更是一個會讓我想起童年與母親珍貴相處時光的美好回憶。

創建我的無麩質純素鬆餅食譜

開始吃全食物蔬食和無麩質飲食對我來說是一個全新的挑戰。剛開始的時候，備感挫折。改變飲食習慣不僅僅是放棄某些食材，更是重新學習如何烹飪和調味。我最愛的鬆餅食譜也不例外，需要找到麵粉和蛋奶的替代品，並調整比例以確保鬆餅仍然蓬鬆美味。

過程中，我無數次失敗，做出來的鬆餅要麼太硬、要麼太乾，甚至有時完全不能吃。但是每一次失敗都讓我更接近成功。經過多次嘗試和調整，我終於找到了完美的配方，做出了既符合純素和無麩質標準，又美味可口的鬆餅！這段歷程讓我學會了耐心和創新，更讓我對烹飪產生了新的熱愛。每當我做鬆餅時，不僅享受著美味，更感受到一份來之不易的成就感。在此分享給你，願你喜歡。

共時無麩質鬆餅

提供份數：約3-4人 ｜備料時間：10分鐘 ｜製作時間：15分鐘 ｜製作難易度：＊

所需材料

• 香蕉兩根 ( 280g)
• 杏仁粉 50 g
• 白米粉 30g
• 樹薯粉 20g
• 燕麥片 50 g
• 小米 50 g
• 蕎麥 50 g
• 純淨水 200 ml
• 檸檬汁 1 Tbsp
• 小蘇打粉 1⁄4 tsp

製作流程

• 將小米和蕎麥一起洗淨，瀝乾備用。
• 將所有的材料：香蕉、燕麥、洗淨的蕎麥和小米、杏仁粉、白米粉、樹薯粉、純淨水、檸檬汁和加入你的高速果汁機（破壁機）。啟動機器後，由慢速轉至高速，將所有的內容物攪打至綿密。(先不要加入小蘇打粉）
• 當所有材料已經接近細緻綿密的時候，讓機器維持運轉，同時加入小蘇打粉，透過機器的運作讓小蘇打粉與鬆餅漿完美混合。
• 將你的鍋具充份加熱後，轉至中小火，倒入鬆餅漿，享受煎鬆餅的過程！
• Bon appetit!

提醒

• 不同的火源、鍋具和你選擇倒入的鬆餅漿份量，都將會決定要煎鬆餅的時間和程度，所以發揮你的覺察力和好奇心，找出你最完美的煎鬆餅節奏！
• 鬆餅漿入鍋時，鍋具的溫度需要高，可以啟動小蘇打粉在鬆餅漿中的作用，讓鬆餅澎鬆。但是煎熟的過程請維持中至小火，以免下方已經焦黑，但是上方還無法定型的情況。
• 煎鬆餅的過程，觀察表面開始慢慢平均起泡、部分定型，並且確定翻動時表面的漿液不會滑動的情況時，就可以翻面了。

食譜設計者：金質靈

The aroma of pancakes always brings back the flavors of my childhood.

When I was little, my parents divorced, and I was raised by my grandmother before I started school. I only had the chance to see my mom on certain weekends.

Back then, my mom ran a very unique coffee shop. Whenever she would take me to spend time with her, she was still busy working at the shop, so I would spend the entire day there until she finished work.

I remember chatting with the café staff in the kitchen, where they were always making pancakes and preparing coffee. If I was lucky, I would get a few extra-cooked pancakes—those were such happy moments. To me, pancakes are more than just food; they bring back precious memories of time spent with my mom during my childhood.

Creating My Gluten-Free Vegan Pancake Recipe

Starting a whole food plant-based and gluten-free diet was a completely new challenge for me. At first, I felt very frustrated. Changing my eating habits meant not only giving up certain ingredients but also relearning how to cook and season my food. My favorite pancake recipe was no exception; I needed to find substitutes for flour and dairy, and adjust the ratios to ensure the pancakes remained fluffy and delicious.

Throughout the process, I failed countless times. The pancakes I made were often too hard, too dry, or sometimes completely inedible. But each failure brought me closer to success. After many trials and adjustments, I finally found the perfect recipe that is both vegan and gluten-free, yet still delicious! This journey taught me patience and innovation and reignited my passion for cooking. Every time I make pancakes now, I not only enjoy the taste but also feel a hard-earned sense of accomplishment. I'm sharing it with you, hoping you'll enjoy it too.