Gluten Free and Vegan Pancakes
Start your day on a wholesome note with these delicious Gluten-Free and Vegan Pancakes, crafted to satisfy every breakfast lover’s cravings while accommodating dietary needs. Made with gluten-free all-purpose flour and sweetened naturally with maple syrup, these pancakes are light, fluffy, and entirely dairy- and egg-free, thanks to the magic of a simple flaxseed "egg" substitute. Perfect for those seeking plant-based and gluten-free breakfast options, this recipe comes together in just 10 minutes of prep and features easy-to-find ingredients like almond milk and vanilla extract. Serve them stacked high with your favorite toppings—think fresh berries, a drizzle of maple syrup, or a dollop of coconut whipped cream—for a crave-worthy meal that's as versatile as it is satisfying. Whether you're catering to a crowd or treating yourself, these pancakes are sure to become a new breakfast favorite!
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Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 cup Almond milk (or any plant-based milk)
- 2 tablespoons Maple syrup (or your preferred sweetener)
- 1.5 teaspoons Baking powder
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Coconut oil (melted, for greasing the pan)
Directions
Step 1
In a small bowl, combine the ground flaxseed and water to make a flax egg. Stir and let it sit for 5 minutes until it thickens.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
Step 3
Add the almond milk, maple syrup, vanilla extract, and the flax egg to the dry ingredients. Mix gently until the batter is smooth and lump-free. Avoid overmixing.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with melted coconut oil.
Step 5
Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Step 6
Gently flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
Step 7
Repeat with the remaining batter, greasing the skillet as needed.
Step 8
Serve the pancakes warm with your favorite toppings such as fresh fruit, more maple syrup, or a dollop of coconut whipped cream.
Nutrition Facts
| Serving size | (440.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 633.3 |
| Total Fat 11.5g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1421.8mg | 0% |
| Total Carbohydrate 130.2g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 17.0g | |
| Protein 5.2g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 499.7mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 301.0mg | 0% |
Source of Calories