Gluten-free, Vegan Pancakes

by Julie

(ready, set, go! you're primed for pancakes)

Yesterday morning we celebrated the holiday by sleeping in and then trying our hand at a new recipe for gluten-free pancakes. I was excited and nervous for a couple of reasons. The truth is, pancakes are tricky. Surprisingly tricky for a food that a friend in college described as simply, “flour, egg, milk, and baking powder.” But, as I’ve learned in the past, pancakes are hard to get “just right,” harder still when you’re experimenting with their main ingredient: flour. Add to that an egg replacement, and I’m left defeated. But then I found this recipe from Gluten-Free Goddess, and I thought, Hey, it might still be possible.

And it was. The pancakes were nice and crispy, with a sweet, nutty taste. (I especially liked Karina’s use of coconut oil in the batter–and I’d recommend using coconut oil to grease your pan or skillet, too.)

(waiting to flip the second batch)

(successfully flipped, golden brown)

Our pancakes look a bit darker than Karina’s, that being because we used almond meal instead of almond flour for a more filling flapjack. Here’s our adapted recipe:

Gluten-free, Vegan Pancakes 

Dry ingredients:

1 3/4 cups brown rice flour
1/4 cup buckwheat flour
1/4 cup almond meal
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon xanthan gum

Wet ingredients:

1 cup coconut milk (or milk of choice)
1 cup water
Egg replacer, equivalent of 2 eggs
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract
1 teaspoon almond extract

Instructions:

Heat your griddle or skillet on medium-high heat. Grease if necessary (remember that coconut oil?!)

In a large mixing bowl, whisk together the dry ingredients, then add your dry ingredients. Mix well–your batter should be smooth, not thick and clumpy.

Griddle test: if you shake a drop of water on it and the water sizzles, then you know your griddle is hot enough and you’re ready to pour a scoop of pancake batter on to the griddle. Repeat for as many pancakes as you can fit on the skillet.

Wait to flip the pancakes until you see tiny bubbles forming in the batter. After flipping, cook a minute or two until firm, careful not to overcook or burn.

Serve warm with maple syrup or your favorite jam.

(we served ours with apricot jam)

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