Vegan Gluten Free Pancakes

Enjoy these fluffy pancakes with fruit chocolate chips or just some warm maple syrup.

Vegan gluten free pancakes. Theyre refined sugar free made without flax eggs or aquafaba and taste like banana bread. Easy Vegan Gluten-Free Pancakes that whip up quickly and are super fluffy. I adapted this recipe from the Momables blog.

In a medium mixing bowl sift together the flour flax meal baking powder cinnamon and salt. Buckwheat and oats are the main ingredient for these date-sweetened pancakes. The mixture should be thick but smooth.

And theyre refined sugar-free and refined flours free and they have a low IG index thanks to oats and brown rice flour. Then add melted coconut oil vanilla extract maple syrup and non-dairy milk and whisk to combine. They must be fluffy not dense or mushy and cooked through the middles.

Rather than using banana or xanthan gum or eggs to hold these pancakes together binding is a huge issue in Gluten Free baking were using a flax egg which is 1 tablespoon of ground flaxseed with 25 tablespoons of water. You need only 4 ingredients plus a pinch of salt and there is no batter resting time so they can be mixed up on your plate in record time. Although you can use other kind of flour maybe you should add more or less milk but your pancakes will be awesome too.

Pancakes drenched in butter and maple syrup were a huge part of my non-vegan less-healthy past and they were one of the foods I gave up upon adopting a healthier lifestyle. I tested these pancakes with different combinations of flours in different ratios. Whisk these together in a bowl and set aside for 5 minutes to thicken.

My kids love them and sometimes we even have them for dinner. To a large bowl add oat flour gluten-free flour almond flour baking powder salt cinnamon ginger optional and nutmeg optional. Using the right egg replacement and not using flour that contains xanthan or guar gum is essential if you want muffins with the perfect texture.