Are you craving fluffy, delicious pancakes but following a vegan and gluten-free lifestyle? Look no further! This recipe delivers on flavor and texture without compromising your dietary needs. These pancakes are surprisingly easy to make, perfect for a weekend brunch or a quick and healthy weeknight dinner. Get ready to enjoy a guilt-free treat that's packed with wholesome goodness!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 2 tablespoons granulated sugar (or maple syrup for extra deliciousness)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups plant-based milk (almond, soy, or oat milk work well)
- 2 tablespoons apple cider vinegar
- 2 tablespoons melted coconut oil (or other neutral oil)
- 1 teaspoon vanilla extract
- Optional toppings: fresh berries, maple syrup, vegan whipped cream, chocolate chips
Instructions:
Get started: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the dry ingredients.
Activate the leavening: In a separate bowl, combine the plant-based milk and apple cider vinegar. Let it sit for about 5 minutes to allow the milk to curdle slightly—this helps create a lighter pancake.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
Add flavor and richness: Stir in the melted coconut oil and vanilla extract. The vanilla extract adds a lovely depth of flavor.
Cook the pancakes: Heat a lightly oiled griddle or large non-stick skillet over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
Flip and finish: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
Serve and enjoy: Serve the pancakes immediately with your favorite toppings. Fresh berries, maple syrup, and vegan whipped cream are classic choices.
Tips for Perfect Pancakes:
- Don't overmix the batter: Overmixing develops the gluten (even in gluten-free flour) and can result in tough pancakes.
- Let the batter rest: Letting the batter rest for 5-10 minutes allows the gluten-free flour to fully hydrate, resulting in fluffier pancakes.
- Adjust the consistency: If the batter is too thick, add a tablespoon or two of plant-based milk. If it's too thin, add a tablespoon or two of gluten-free flour.
- Use a good quality gluten-free flour blend: The quality of your flour blend significantly impacts the texture of your pancakes. Look for a blend specifically designed for baking.
Variations:
- Chocolate Chip Pancakes: Add ½ cup of vegan chocolate chips to the batter.
- Banana Pancakes: Mash one ripe banana and add it to the batter.
- Blueberry Pancakes: Fold in ½ cup of fresh or frozen blueberries.
Nutritional Information (per pancake, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 150-200
- Protein: 4-6g
- Fat: 6-8g
- Carbohydrates: 25-30g
- Fiber: 2-3g
This easy, healthy, and delicious recipe for vegan gluten-free pancakes is perfect for anyone looking for a quick and satisfying meal or a special weekend brunch. Enjoy!