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
Cook time
Total time
 
Serves: Makes 5 palm-sized or 10 silver dollar-sized pancakes
Ingredients
  • 1 small to medium ripe banana
  • 1 small apple (or ¼ c applesauce)
  • 1 Tbsp Flax Seeds
  • ¼ c of nut milk (I used TJ’s lowfat vanilla almond milk)
  • ⅓ 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
  • ½ Tsp nutmeg, optional
  • pinch salt, optional and to taste
  • 1 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • coconut oil or vegetable oil, for frying
  • ¼ 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
Instructions
  1. 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
  2. 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 ¼ cup additional water or nut milk to thin it out.
  3. 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.


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

MY OTHER RECIPES

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 on “Vegan Gluten-Free Pancakes”

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

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

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