Who doesn't love pancakes? Now everyone can enjoy these gluten-free, vegan pancakes, for breakfast, lunch or dinner! Why have limits? Check out the recipe below.
This recipe makes about 6-8 pancakes depending on how big you make them.
- 1 cup of gluten-free flour. We like using Bob's Red Mill Gluten-free Baking Flour. It is a premixed blend of sorghum flour, potato starch, tapioca flour, garbanzo bean flour and fava bean flour.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground flax seed
- 2/3 cup non-dairy milk. We like using almond milk, but cashew milk or rice milk work too.
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut oil
Since binding is often an issue when it comes to vegan and gluten-free baking we are going to make our own "binding agent". Which is 1 tablespoon of finely ground flaxseed with 2.5 tablespoons of water. Whisk these together and set aside for about 5 minutes to thicken.
Add the flour, salt, baking soda, baking powder and salt in a large bowl and mix together.
In a separate bowl, add the apple cider vinegar, non-dairy milk, 1 tablespoon of melted coconut oil and vanilla extract. Lastly, add the "binding agent" set aside in the first step and stir well to combine all the ingredients
Finally, pour the wet ingredients into the dry, and stir vigorously until there are no lumps remaining.
Now to the cooking! Like regular pancakes make sure the skillet is extremely hot to ensure full-flavored fluffiness. Warm a drop of oil in a nonstick pan over medium-high heat. Make sure to spread the oil evenly across the pan.
With a 1/4 cup measurement pour a 4-inch pancake mix onto the skillet. You should hear a sizzle and pop of the mix. If not, then the pan is not hot enough. Wait about 90 seconds for large bubbles to form, then flip and cook the other side for another 60 seconds or so. Continue cooking in 1/4 cup measures until you've used up all the batter.
Plate the freshly cooked pancakes and add your favorite toppings!