My last sugar free pancake recipe was a big hit, so now it’s time for me to give you my gluten-free vegan pancakes version!
In my household, we have pancakes for breakfast at least twice a week. One day, a childhood friend came over for breakfast who happens to be vegan as well as gluten intolerant! I had no choice but to improvise.
These vegan and gluten free pancakes actually came out really good, just add a drizzle of maple syrup and a couple of fresh blueberries, and the family will love it!
Get hold of the following ingredients to make these gluten free and egg free pancakes:
- 1½ cups of gluten free flour (I like to use almond flour but you can also use oat flour, brown rice flour or coconut flour)
- 1 Tbsp of baking powder
- 2 tsp of coconut sugar
- 3/4 cup of potato starch
- Pinch of sea salt
- 1 Tbsp of coconut oil
- 2 tsp of vanilla extract
- 1 cup of dairy free milk (I use almond milk, you can also use oat milk or coconut milk)
Recipe for vegan and gluten free pancakes
Combine the gluten free flour, potato starch, baking powder, coconut sugar, and pinch of sea salt in a large bowl and mix them all together.
Mix in the remaining ingredients: dairy free milk, vanilla extract, and coconut oil. Stir well until all the ingredients are fully mixed together. This is your pancake batter.
Wipe a little coconut oil or melted vegan butter onto your non-stick pan and heat on medium to low heat.
For each pancake, add 3/4 cup of pancake batter to a frying pan and press down on it just enough so that it spreads a little.
Cook the first side for about 3 minutes, or until the top start to bubble a little, flip it over and then cook the remaining side for a further minute. Both sides should be golden brown.
Top with maple syrup and your favorite toppings and enjoy.
When it comes to serving up your delicious gluten free vegan pancakes, the sky really is your limit! Here are just a few suggestions that I like:
- Spread with nut butter, check out my recipes for homemade nut butter
- Top with sliced banana and blueberries
- Berry compote
- Sprinkle with cocoa powder
- The obvious is always maple syrup
- Date caramel sauce
- Eggplant bacon
You can always prepare gluten free pancake mix in advance and store it in an airtight container in preparation for your next batch of gluten free vegan pancakes. To do this, simply mix all the dry ingredients together: gluten free flour, potato starch, baking powder, coconut sugar, and sea salt. Pour the gluten free pancake mix into the airtight container and store at room temperature for up to one month.
A non stick pan to fry the gluten free vegan pancakes
Mixing bowl to make the pancake batter
Soup ladle or 3/4 cup to measure the pancake batter