Vegan Gluten-Free Pancakes

It’s a new week, and time for a new recipe!  And what better thing to make on a weekend morning than pancakes!

I used Coconut Flour in them to keep them gluten-free and add some lovely, but subtle, coconut flavor.

Plus it was burning a hole in my cupboard.

 

Vegan Gluten Free Pancakes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: Makes 5 palm-sized or 10 silver dollar-sized pancakes

Ingredients:

1 small to medium ripe banana

1 small apple (or 1/4 c applesauce)

1 Tbsp Flax Seeds

1/4 c of nut milk (I used TJ’s lowfat vanilla almond milk)

1/3 c dry oats

2 Tbsp Coconut Flour (or the flour of your liking; wheat, pastry, almond, rice, etc.)

2 Tbsp coconut oil, melted; optional

1 Tsp cinnamon

1 Tsp vanilla extract

1/2 Tsp nutmeg, optional

pinch salt, optional and to taste

1 Tsp Baking Powder

1/2 Tsp Baking Soda

coconut oil or vegetable oil, for frying

1/4 c more water or nut milk only if the batter is very thick, for me this was necessary

coconut oil or vegetable oil, for frying

Directions:

Blend first 4 ingredients in Vita, Food Proc, or blender. Let this sit for 10 mins to give the flax seeds time to gel, thereby producing an egg-like effect. The apple & banana help with this, too

Then add the oats, coconut flour, coconut oil (optional) cinnamon, vanilla, nutmeg, salt, baking powder, baking soda, and blend until smooth. If batter is very thick, add up to about 1/4 cup additional water or nut milk to thin it out.

For frying, I used 2 Tbsp Coconut Oil to fry pancakes pancakes on the first side, about 4 minutes on the first side and about 3 minutes on the second side, adding about 2 more tablespoons coconut oil for the second side. Serve immediately with syrup, a dusting of confectioners' sugar, berries, or favorite pancake topping.

http://www.averiecooks.com/2010/01/vegan-gluten-free-pancakes.html


Included here is the:
1 banana
1 small apple (or 1/4 c applesauce)
1 Tbsp Flax Seeds
1/4 c of nut milk (I used TJ’s lowfat vanilla almond milk)
Blend first 4 ingredients in Vita, Food Proc, or By Hand.   Let this sit for 10 mins or so while you’re getting the rest of the ingredients together.  It will give the flax seeds time to gel, thereby producing an egg-like effect.  The apple & banana help with this, too

Then add:

2 Tbsp Coconut Flour (or the flour of your liking; wheat, pastry, almond, rice, etc.)

2 Tbsp Coconut Oil (or another oil; grapeseed, canola, etc.), optional

1/3 c dry oats

cinnamon

nutmeg

baking powder

baking soda

salt

Vanilla Extract

1/4 c more water or nut milk only if the batter looks too dry/thick.  Mine was, so this was necessary.  The flax, oats, banana & apple were making things nice and thick.

Fry Up the Pancakes, about 4 minutes on the first side, about 3 minutes on the 2nd side

I used 2 Tbsp Coconut Oil to fry with

Flipped Over
and added 2 more Tbsp Coconut Oil

It was gettin’ hot ‘n steamy!

And then I plated them up

With Fresh Blueberries, Real Maple Syrup, and Vegan Butter

I saved a couple for later

Later came in like 20 minutes.  Skylar wanted more!

And after breakfast, I felt great!  I was not sluggish nor carb-coma sleepy.  Nor did I have that ohmygod, I am stuffed to the gills with heavy lead-bullets in my belly!  So, I will definitely be repeating this recipe, soon!

***I want to note that these pancakes are not going to fluff up and be as light as the pancakes in a Denny’s Grand Slam Breakfast.  There is no egg, and there is no wheat-gluten, so they are more dense than traditional pancakes, but we love them around here!

In addition to the pancakes, we also had Fruit: Mangoes, Grapefruit, & Pineapple

Do you have a favorite pancake recipe?

 

31 comments

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  7. I saw this recipe and was very excited about making them. They turned out raw in the middle and I can’t figure out what I’m doing wrong. They were still that way after 15 min on the griddle. Yours looked baked and not raw looking. My 8 month old is loving them though!
    Any suggestions? I’m fairly new to GF, dairy free, egg free cooking/baking and have had some good results but I’m going through a slump of all bad ones! :(

    • Perhaps your dough size was too large and the outside was cooking before the middles had time to heat sufficiently to cook through. I recommend using smaller sized portions when frying and/or check your heat, pan, oil, etc. Lots of variables but I’d say make them smaller, for starters. Good luck!

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  12. Hi! I’m recently gone full on Vegan( slash-gluten-slash-soy free) since January, and I love it. I am so excited to try your coconut pancakes! They look yummy. I wonder, do you not find that oats are inflammatory? I used to make breakfast bars using porridge oats and I was never happy afterwards, so I had to cut them out. Also the quality of your photos is impressive, I’m currently awaiting to start art school to do photography! Your blog is a great find, can’t wait for more recipes! Thanks!

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  16. hi averie, i just found your web site this evening and i’ve been at it for over 4 hours now. lol i love your website and will be trying several of your recipes over the next few weeks.

    my daughter has been vegan (at 14 on vacation no less) for years. now, at 30, is a vegetarian who eats fish now and then, mostly sushi. i try to stay away from carbs and gluten for health reasons.

    i’ll start writing on your blog as i try the recipes. i’m very happy i found your website, i need to get away now as my eyes are watering and it’s after midnight. lol thanks again, kat

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  21. These have been a life saver for me. I literally make them once a week! I subbed in almond meal for the oats when I did whole 30 and they are almost as good ad the original! Love!

  22. Hey i was wondering if you ever figured out the calories on these?

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  24. I don’t know what I did wrong, but these don’t even remotely resemble a pancake. They tasted great but they weren’t pancakes.

  25. I like Hodgson Mills buckwheat pancake mix
    for the comvenience and health !

  26. These are more like your flap jacks!They would be yummy!

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