Check ingredients In a medium bowl, add gluten free flour, almond flour, oats, ground flax seeds, baking powder, baking soda and salt. Whisk to combine.
Add aquafaba to another bowl and whip using a hand mixer until stiff peaks form – this will take about 5 minutes. Set aside.
Add almond milk and dates to a blender and blend until the dates are well incorporated. Pour into the bowl with the dry ingredients. Mix to combine.
Gently incorporate the whipped aquafaba into the pancake mixture, folding using a spatula. Set aside to thicken.
In the meantime, heat a pan to medium heat and brush a bit of oil onto it. Once hot, pour 1/4 cup of batter onto your pan. Cook until bubbles appear then flip.
Cook for about two minutes on the second side then place onto your serving plate.
Serve with jam, nut butter, chopped nuts and pomegranate arils.
