The best Vegan Gluten Free Pancakes that are perfectly fluffy and double on yummy!
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Pancakes
Cuisine: American
Servings: 10
Calories: 177kcal
Author: Averie Sunshine
Ingredients
1small to medium ripe banana
1small appleor 1/4 c applesauce
1TbspFlax Seeds
¼cof nut milkI used TJ’s lowfat vanilla almond milk
⅓cdry oats
2TbspCoconut Flouror the flour of your liking; wheat, pastry, almond, rice, etc.
2Tbspcoconut oilmelted; optional
1Tspcinnamon
1Tspvanilla extract
½Tspnutmegoptional
pinchsaltoptional and to taste
1TspBaking Powder
½TspBaking Soda
coconut oil or vegetable oilfor frying
¼cmore water or nut milk only if the batter is very thickfor me this was necessary
coconut oil or vegetable oilfor frying
Instructions
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.