I make pancakes or waffles for my kids most weekends. I’m having more and more success with giving them the vegan version now that I’ve discovered aquafaba.
You’ll need gluten-free oat flour (I use Bob’s Red Mill), Almond flour/ground almonds (I found the flour I’m using right now at Trader Joe’s), ground flax meal, and coconut oil.
The nice thing is, you can mix the dry part of the batter together the night before, put a plate on top of the mixing bowl, and just add the wet part in the morning.
Instant time saver!
Leave a comment below and let me know how you like them!
Gluten Free Pancakes
- 1 1/2 cups gluten free organic oat flour
- 1/2 cup almond meal/flour
- 1/4 cup ground flax meal
- 2 teaspoons baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 egg (or whipped aquafaba)
- 1 tsp organic vanilla extract
- 1/4 cup melted coconut oil, butter, or a combo of both (I find that the pancakes brown better with some real butter in there, but it’s not necessary)
- 1 3/4 cup almond milk
Place all dry ingredients in a large mixing bowl and whisk together well.
Melt coconut oil/ butter in small pan on stove. Remove from heat and set aside.
In a 2-cup measuring cup or a bowl, add egg and vanilla. Whisk together.
Add in milk, and pour all into dry ingredients.
Add coconut oil/butter to dry ingredients.
Whisk gently to blend together so there’s not much in the way of lumps.
Pour a large spoonful of batter onto a hot nonstick griddle/pan. If you’re using cast-iron or something that needs greasing first, use coconut oil for greasing before pouring batter.
Turn pancakes when sides look dryish.
About 1/2 a minute more on the other side will finish cooking them.
Serve with Organic Maple Syrup, berries, bananas, yoghurt, or whatever takes your fancy!