Gluten-free Vegan Pancakes

We’ve all heard the horror stories about gluten-free pancakes.  I didn’t want any I might make to become another statistic of wasted ingredients thrown into the garbage because the results were abysmal.  While my family is eating “normal” pancakes, I don’t want to chew on cardboard frisbees or disintegrating messes of grainy goo.

If you’ve been reading my other gluten-free posts, you know I am also not a fan of the weird ingredients of starch this and gum that.  My family is accustomed to whole wheat everything, so a hearty replacement is necessary for my palate.  I’m not a fan of white flour anything.

I took my tried-and-true wheat pancake recipe and messed around with different flours.  Although my first attempt could have used some more salt, they were very good.  Fluffy texture, hearty taste…though a little more fragile than typical wheat pancakes.  The next batch I added ground chia seed and extra liquid.  That took care of their fragility!  I’m very happy with the final results.

Gluten-free Vegan Pancakes

  • 1/4 c. millet flour
  • 1/2 c. buckwheat flourGluten-free Pancakes
  • 1/2 c. brown rice flour
  • 1 T. ground chia seed
  • 1/2 tsp. salt
  • 1/2 heaping tsp. baking soda, sieved
  • 1/2 heaping tsp. baking powder, sieved
  • 1 1/2 tsp. Ener-G egg replacer powder
  • 1 1/4 c. rolled oats
  • 1 3/4 c. + 2 T. juice, such as organic apple or white grape
  • 1/2 c. non-dairy milk
  • 2 tsp. non-flavored oil (I use extra light olive oil)
  • optional – sweetener to taste.  I find the juice is enough for me with sweet toppings

Whisk the flours, chia seed, salt, baking soda, baking powder, and egg replacer powder together in a mixing bowl.  Whiz the oats with the juice, milk, and oil in the blender.  Whisk the liquid with the dry ingredients for 30 seconds or so until bubbly.  Let rest for a minute while you heat the griddle to 300° F.  It will thicken up as it rests.

Pour 1/4 c.-sized pancakes blops from the batter onto the hot griddle.  Make sure you leave enough space between them for spreading out.  When they begin to be a little dry around the edges, flip them over.  When they are toasty brown on the underside, remove them to a serving plate.

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