Are you ready to indulge in a stack of fluffy pancakes that are not only delicious but also vegan and gluten-free? These Vegan and Gluten-Free Pancakes are the perfect guilt-free treat for breakfast or brunch! With just a few simple ingredients, you can whip up a batch that will impress even the pickiest eaters. Imagine sinking your teeth into a warm, fluffy pancake topped with fresh fruit and a drizzle of maple syrup—sounds heavenly, right? Don’t miss out on this delightful recipe that promises to elevate your mornings and satisfy your cravings!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 1 cup of gluten-free flour, 1 tablespoon of baking powder, and 1 tablespoon of sugar. Whisk together until the dry ingredients are well mixed and there are no lumps.
- In a separate bowl, mix together 1 cup of almond milk and 1 tablespoon of apple cider vinegar. Allow this mixture to sit for about 5 minutes. This will create a vegan buttermilk that adds fluffiness to the pancakes.
- After the almond milk and vinegar mixture has rested, add 2 tablespoons of melted coconut oil and 1 teaspoon of vanilla extract to the wet ingredients. Stir until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; it’s okay if there are a few small lumps in the batter.
- Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of coconut oil.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or nut butter.
Tips
- Measure Carefully: For the best results, make sure to measure your gluten-free flour accurately. Too much flour can lead to dense pancakes, while too little can make them too runny.
- Let the Batter Rest: Allowing the batter to sit for about 5-10 minutes before cooking can help the pancakes become even fluffier.
- Medium Heat is Key: Cooking on medium heat ensures that the pancakes cook evenly without burning. If your pancakes are browning too quickly, lower the heat slightly.
- Use a Non-Stick Surface: A non-stick skillet or griddle is essential for easy flipping. If you don’t have one, make sure to grease the pan lightly with coconut oil.
- Don’t Overmix: Gently combine the wet and dry ingredients. A few lumps are perfectly fine; overmixing can lead to tough pancakes.
- Experiment with Toppings: Get creative with your toppings! Fresh fruits, nut butter, or even a sprinkle of cinnamon can take your pancakes to the next level.
- Keep Them Warm: If you're making a larger batch, keep the pancakes warm in a low oven (around 200°F) while you finish cooking the rest.
- Store Leftovers Properly: If you have any leftovers, store them in an airtight container in the fridge. They can be reheated in the toaster for a quick breakfast!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
