Tonisha Vegan Gluten-Free Pancakes
Just because you don’t eat wheat, meat, dairy, eggs or soy doesn’t mean that you can't enjoy delicious pancakes with ripe summer fruits and berries drizzled with warm maple syrup and topped with coconut whipped cream! This recipe makes approximately 16 pancakes.
Equipment
- Large skillet or gridle
- Large bowl
- Measuring cups
- Whisk
Ingredients
- 2 cups Gluten-Free Flour Blend
- ½ cup almond flour
- 1¾ cups plain dairy-free milk beverage of choice
- ¼ cup oil plus 2 tbsp
- 2 tablespoons ground flaxseed
- 2 tablespoons honey or sweetener of your choice
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Measure the nondairy milk in a large bowl or measuring cup. Add ¼ cup oil, flaxseed, sweetener, lemon juice and vanilla. Whisk well and set aside for 5 minutes.
- Sift the gluten-free flour, baking powder, baking soda, and salt into a large bowl. Then add in the almond flour and mix well.
- Add the prepared wet ingredients to the dry ingredients and mix until thoroughly until totally combined.
- Heat a large skillet over medium heat, drizzle in a tiny amount of oil. Using caution, wipe the hot skillet out with a piece of kitchen paper. You want to create a coating of oil over the surface of the skillet.
- Using roughly ¼ cup of pancake batter, pour it into the preheated and oiled pan. Cook until the outside edge begins to look dry and bubbles break on the surface of the batter, about 3 minutes. Flip and cook until both sides are light golden brown, about 2 minutes. Repeat until all batter is used up. Stack cooked pancakes on a plate and keep warm.
- Serve with your favorite toppings. Berries, sliced fruit and whipped coconut cream.
Notes
A Note On Gluten Free Flour
Gluten-free flour has come a long way over the last 10 years or so. Yet, it’s important to note that not all gluten-free flours are equal. Some have binders added like xanthium gum or guar gum and some don’t. If your GF flour doesn’t have an add binder, one needs to be added, use something like flax seed, or psyllium husk or even oats. Experimenting until you have what you require as a gluten free “All Purpose Flour” for the specific recipe you want to make is a must
Additions
You can mash1/2 a ripe banana and add it to the pancake batter. Mix well.
Or add a few thinly slices of banana to each pancake once you’ve poured the batter into the preheated and oil pan. Gently push the slices into the batter. You can do this with any sliced fruit or berry of your choice. Substitutions
You can substitute with lime, bitter orange or vinegar.
Sweetener of your choice sugar, agave, maple syrup etc. Storing Pancakes
With leftover pancakes flash freeze them in a single layer on a baking tray for 3-4 hours. This prevents them from sticking together. Place them in a Ziploc bag, or an airtight container, with as much of the air as possible pressed out, then seal. Store them in the freezer for 3 months. To reheat, pop the frozen pancakes in a bread toaster on a low setting or microwave them at 10 second intervals until heated through!
If you want a thicker or denser pancake reduce the amount of nondairy milk added when making the batter. If you want a thinner pancake, try adding up to 1/4 cup of apple sauce or more nondairy milk. Start out by adding 1 tbsp of nondairy milk at a time until the desire thinness has been achieved. Spices
Add spices like cinnamon, cardamom, star anise etc. These are pungent and will dominate the pancake, so use them sparingly.
You can mash1/2 a ripe banana and add it to the pancake batter. Mix well.
Or add a few thinly slices of banana to each pancake once you’ve poured the batter into the preheated and oil pan. Gently push the slices into the batter. You can do this with any sliced fruit or berry of your choice. Substitutions
You can substitute with lime, bitter orange or vinegar.
Sweetener of your choice sugar, agave, maple syrup etc. Storing Pancakes
With leftover pancakes flash freeze them in a single layer on a baking tray for 3-4 hours. This prevents them from sticking together. Place them in a Ziploc bag, or an airtight container, with as much of the air as possible pressed out, then seal. Store them in the freezer for 3 months. To reheat, pop the frozen pancakes in a bread toaster on a low setting or microwave them at 10 second intervals until heated through!
If you want a thicker or denser pancake reduce the amount of nondairy milk added when making the batter. If you want a thinner pancake, try adding up to 1/4 cup of apple sauce or more nondairy milk. Start out by adding 1 tbsp of nondairy milk at a time until the desire thinness has been achieved. Spices
Add spices like cinnamon, cardamom, star anise etc. These are pungent and will dominate the pancake, so use them sparingly.
Nutrition
Serving: 4ServingsCalories: 656kcalCarbohydrates: 60gProtein: 12gFat: 46gSaturated Fat: 20gTrans Fat: 1gSodium: 615mgPotassium: 258mgFiber: 9gSugar: 12gVitamin A: 1IUVitamin C: 2mgCalcium: 273mgIron: 7mg
Tried this recipe?Let us know how it was!
