Recipe: Gluten Free, Vegan Pancakes
Everyone has that one food that defeats them, and for us, it’s always been pancakes. Whether they’re free-from or full of gluten, we’ve just never achieved the texture we’re looking for. So when we set out to make pancakes that were both gluten free and vegan, we didn’t have high hopes - and yet the pancake gods were clearly with us! They’re the perfect texture, appearance and even with a plain mixture, so so tasty! They’re even ‘anti free-from’ partner approved. Noses were turned up at the idea of a vegan pancake, and yet 6 miraculously disappeared over the evening. If that’s not the ultimate seal of approval, then what is?
GLUTEN FREE, VEGAN PANCAKES
Makes 12 pancakes
Time: 30 minutes to make
- 2.5 cups oat flour (just oats, blended into a powder)
- 1.5 cups gluten free flour (we used the Doves Farm plain flour mix which is Rice, Potato, Tapioca, Maize and Buckwheat)
- 1.5 tsp baking powder (make sure it’s not out of date!)
- 1/2 cup coconut sugar, blended into a fine powder
- 6 tbsp flaxseed + 1/4 tbsp water
- 1/4 cup coconut oil, melted
- 3 cups dairy free milk
1. Add the oat flour, gf flour, sugar and baking powder to a large bowl and whisk to combine
2. Add the flaxseed and water to a blender and blend until a sticky paste has formed. Or, just add both to a bowl and mix with a fork then leave to stand.
3. Add the melted coconut oil and milk with the flaxseed mixture and whisk to combine. Tip: Warm the milk slightly before adding it with the coconut oil otherwise you will end up with lumps of solid coconut oil in the mixture (yes, we learnt that the hard way).
4. Add the wet mixture to the dry mixture and whisk to combine - it should still be quite thick but will drop from the whisk if you list it out of the batter.
5. Add coconut oil to a pan and place over a medium heat. Scoop about 1/4 cup of mixture into the pan and cook for 3 minutes. Flip and cook for one minute, then remove and place on a plate (pop in the oven on a low heat to keep them warm whilst you finish the batch). Repeat until you’ve used all the mixture, then serve!
We topped with raspberries, plum creme fraiche (oatly creme fraiche mixed with a little plum compote) and toasted coconut, but as we kept the batter plain, these guys can be served with anything!
- Pan fried banana, peanut butter and walnuts
- Figs, coconut yoghurt and pistachio
- Poached cinnamon pears, coconut yoghurt and maple syrup
- Omit the sugar from the recipe, and top with avocado, fried tomatoes and coriander