Easiest Gluten Free Vegan Pancakes You’ll Ever Make
Pancakes that are gluten free, sugar free, vegan and dairy free. Score!
My favourite breakfast food are pancakes. It’s just an excuse for me to start my day off with yummy carbs! 😉 I generally like making pancakes made with coconut flour like my previous recipe post because they’re lower in carbs and calories. It’s a lot more “fluffy” and “cakey” like. But I wanted some that were more like buttermilk pancakes and more dense. This new recipe is made with brown rice flour, which is gluten free of course! Use Bob’s Red Mill brown rice flour which you can get almost anywhere these days. ($3.99 at Loblaws.) I made the first batch this morning. I used a lot of coconut oil for frying so the outer layer came out crispier. Still delicious! Keeping my (natural) sugar intake low, I topped it with melted raspberries and unsweetened shredded coconut and served it with a side of berries. The other batch came out more fluffy (less oil) and topped it with pure almond butter. Win-win.
1 and 1/2 cup of whole grain brown rice flour
2 teaspoons of baking soda
1 and 1/4 cup of dairy free milk of choice (I use unsweetened almond)
1 tablespoon of apple cider vinegar (I hear you can use pure lemon juice as well)
2 flax or chia egg (1 tbsp ground flax/chia seed + 3 tablespoons of water)
3 tsps of coconut oil (can omit if desired)
Additional add ons: organic cinnamon, cacao powder, berries, coconut shredding, coconut palm sugar, stevia, etc.
Whisk the milk and the apple cider vinegar together and let stand for a few minutes to create “buttermilk.” Then, mix the dry ingredients together in another bowl. Add the wet ingredients together and mix well. If the batter is lumpy, it’s better! Pour pancakes into a preheated, lightly greased (with coconut oil) skillet on medium heat. Flip pancakes when they start to bubble. Enjoy with fresh toppings of choice!
These make a lot of pancakes! Roughly 6. Make em big or as small as you like depending on how hungry you are. I’m always hungry.