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.

Black Bean Patties

I love a simple patty recipe.  A fast patty recipe that doesn’t involve 45 minutes to an hour in the oven.  One without a list of ingredients as long as your arm.  One that you might actually have all the ingredients for in your cupboard.  One that doesn’t require a multitudinous amount of chopping.  One that tastes good without a bun (for those with gluten issues.)  Oh, yeah…and one that the whole family actually likes, with no exceptions!  Whew, what a relief.

Black Bean Patties

  • 2 cans organic black beans, drained
  • 1 c. medium, or stronger, salsa
  • 2 T. ground flaxseed
  • 1 c. old-fashioned rolled oats (for gluten-free patties, use certified gluten-free oats)
  • 1/2 c. millet flour*
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1 1/2 tsp. onion powder (opt., depending on the strength of your salsa)
  • 1/2 tsp. garlic powder (opt., depending on the strength of your salsa)
  • 2 T. melted coconut oil, preferably (if you are out of coconut oil, use extra virgin olive oil, but the coconut oil has medium-chain fatty acids that are so good for you)

Put all ingredients except coconut oil into a food processor and process until only tiny pieces or flecks of beans remain.  Add melted coconut oil and continue processing, or mix together in a bowl.  Let mixture stand for 5 minutes.

If desired, you may spray or brush the griddle with olive oil to make it easier to form the patties, but it’s not required.  Heat griddle to 300° (I use a large electric pancake griddle) or frying pan to medium heat.  You may begin forming patties while it is heating.  Pile about 1/4 c. measure onto the griddle and smooth into a patty using the back of a serving spoon (bigger than a tablespoon from your silverware set, but not as big as a cooking spoon ~ I use this to scoop up the 1/4 c. approximate measure, too.)  Cook for 5 minutes; flip, press down lightly with the spatula to obtain an even surface on the bottom side, and cook for another 5 minutes.

Makes 12 patties.  Serve with guacamole, salsa, or ketchup, or on a burger bun.

*If you don’t have millet flour in your larder, you probably could substitute another type, but I haven’t experimented with different ones.  (Hey, when something works for me, I don’t mess with it!)  You also can put dry millet in a coffee grinder or strong blender and whiz it into flour.