Who else loves pancakes on the weekend? These vegan and gluten-free pancakes will surely hit the spot. I definitely have a “big breakfast” ritual to mark the weekend – something special to mark a work week done well (or to cheer up from a bad one) and something to share with my sisters. And we sure love our pancakes!
Can a pancake be just an awesome without wheat flour, eggs and dairy? Definitely! These pancakes are fluffy and are the perfect base for amazing toppings – all sorts of combinations of fruits, maple syrup, chocolate, nut butter, date caramel, nuts, cacao nibs… Pancake daydreams. The “secret” to fluffy pancakes is using “buttermilk” – you can create buttermilk by adding vinegar to soy milk. It will thicken a little bit and the added acidity somehow gives us incredible, fluffy pancakes.
I’ve started experimenting with Bob’s Red Mill All Purpose Gluten Free flour, and it’s definitely a life-saver when you want something relatively quick instead of pulling out and mixing various flours. Especially so in the morning, when that’s just too much work between you and pancakes. It’s got garbanzo and fava bean flour in the mix, which means it’s packed with protein! Just don’t stick your finger in the batter and taste it… Really, don’t. It has to be cooked to cook out the “bean” taste. It’s just like baking with beans – I promise you won’t taste it in the end product!
I add a small pinch of psyllium husk into the batter to act as the “gluten”. Gluten is the protein in flour gives baked goods structure, something gluten-free flours can’t quite do on their own. It’s not entirely necessary for pancakes if you eat them fresh, but I do find that if for any reason you have leftovers and you’d want to reheat some at another time, you’ll need to add xanthan gum or a better replacement is psyllium husk. Not only does it keep it from falling apart, it’s a fantastic source of fibre, great for heart health and gut health. It’s relatively inexpensive, and I highly recommend adding it to smoothies too for added fibre in your diet.
Unfortunately, I still haven’t quite figured out the lighting at our new house, so I struggle with each new post with my photos as so many are off-lighted. So much food photography struggle, you have no idea!
- 1 cup soymilk
- 1 tablespoon apple cider vinegar
- Dry ingredients:
- 1 cup Bob's Red Mill All Purpose Flour
- 1 teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon psyllium husk powder
- ¼ teaspoon salt
- Wet ingredients:
- ¼ cup applesauce
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 tablespoon rice malt syrup
- Mix together the soymilk and vinegar in a small measuring jug and set aside for at least ten minutes to create non-dairy "buttermilk".
- Whisk together all the dry ingredients. Set aside.
- Add the wet ingredients to the buttermilk and whisk till combined.
- Slowly pour the wet mix into the dry mix and stir until you get a smooth batter. Let the batter sit for 10 minutes while you prepare your toppings.
- Heat a large frying pan over medium-high heat. Add about a teaspoon of coconut oil to lightly coat the bottom of the pan.
- Once the pan is hot, pour about 2 tablespoons - ¼ cup of batter (or whichever size suits you!), fitting in as many pancakes as you can. Cook for 2 to 3 minutes, until bubbles breakthrough on the surface and the underside is golden. Use a spatula to flip and let it cook for another 1-2 minutes.
- Remove the cooked pancakes from the pan and continue until you've finished all the batter.
- Stack them up and add toppings of choice!
Enjoy!! xx, Bee