How To Make Fool-Proof Vegan Gluten-free Pancakes

Nutrition

Looking for the perfect breakfast so you can get #QuarantineCreative? Here’s a great vegan and gluten-free pancake recipe you can use plain, or play with to add your own delicious flair!

 

FLOUR POWER

I’ve experimented with different kinds of flour, and they all yield a yummy interesting result. I’ve used different elements for different times, depending on what I have on hand or what I feel my family needs. Here are some that I’ve tried, plus their amazing benefits:

  • Sorghum: aids digestion, can help fight cancer, increases bone health, boosts energy
  • Millet: high in protein and antioxidants, helps prevent heart disease and diabetes, aids digestion
  • Sesame seeds: check out all the amazing benefits (plus how to make sesame milk) here
  • Sunflower seeds: improve brain health, prevent cellular damage, control cholesterol, help fight cancer
  • Cassava: improves gut health, easy to digest, increases energy, boosts metabolism
  • Gluten-free oats: behaves very similarly to most typical all-purpose flours and is full of fiber
  • Buckwheat: full of protein, has anticancer properties, supports the immune system, great for hair, skin, & nail health

Sometimes I’ll do half and half of something. If I have something whole, like whole sesame seeds, millet, or buckwheat groats, I’ll blend them up to make a powder for the recipe. I encourage you to play and enjoy the results!

 

Need some ideas for add-ins? The possibilities are endless!
  • Extra cinnamon/nutmeg/pumpkin spice
  • Chopped apple or other chopped fruit
  • Wild blueberries
  • Chopped nuts
  • Vegan chocolate/carob chips
  • Raisins/dried fruit
  • Etc.

 

Creative Vegan Gluten-Free Pancakes

Half gluten-free oat flour, half buckwheat flour pancakes with a side of mango slices.

Ingredients:

  • 1 ¾ cup gluten-free flour of your choice (see options above)
  • 2 Tbsp chia seeds
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ⅓ cup apple sauce (or pumpkin puree)
  • ⅓ cup honey or maple syrup (I have also used date paste)
  • 3 cups water or plant-based milk
  • + optional add-ins

Instructions:

  1. Heat a skillet or low-medium heat.
  2. Add the dry ingredients (flour, chia seeds, baking soda, cinnamon) to a blender. Blend together to mix well.
  3. Add the wet ingredients (apple sauce, honey/maple syrup, water/milk) and blend.
  4. Add any optional add-ins and gently blend or mix by hand. You can adjust the batter by adding more liquid for thinner pancakes, or a little more flour for thicker ones. I would recommend letting the batter sit for 5-10 minutes before adding any more flour, as it will thicken a little.
  5. Pour the batter into the skillet, let cook, and flip when the edges are golden brown. When serving, you can add any toppings (we love adding fruit/berries on top!) and enjoy!

Have leftovers? Freeze them and pop them in a toaster oven for a make-ahead quick breakfast.

 

Cheers to a delicious breakfast in quarantine!

For other yummy breakfasts, check out this post.

Blessings,
Amber

 

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Creative Vegan Gluten-Free Pancakes

It couldn't be easier to play with! Get creative with this yummy base recipe for healthy vegan gluten-free pancakes. Add in all sorts of deliciousness to make it your own, from berries to vegan chocolate chips, nuts, or dried fruit! Experiment to see what your favorite way is 😋

Ingredients

  • 1 ¾ cup gluten-free flour of your choice (see options above)
  • 2 Tbsp chia seeds
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • cup apple sauce (or pumpkin puree)
  • cup honey or maple syrup (I have also used date paste)
  • 3 cups water or plant-based milk
  • + optional add-ins

Instructions

  1. Heat a skillet or low-medium heat.
  2. Add the dry ingredients (flour, chia seeds, baking soda, cinnamon) to a blender. Blend together to mix well.
  3. Add the wet ingredients (apple sauce, honey/maple syrup, water/milk) and blend.
  4. Add any optional add-ins and gently blend or mix by hand. You can adjust the batter by adding more liquid for thinner pancakes, or a little more flour for thicker ones. I would recommend letting the batter sit for 5-10 minutes before adding any more flour, as it will thicken a little.
  5. Pour the batter into the skillet, let cook, and flip when the edges are golden brown. When serving, you can add any toppings (we love adding fruit/berries on top!) and enjoy!
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