Yes, I know it seems unlikely, but I think I finally figured out the perfect gluten-free vegan pancake recipe. I have adapted and created this recipe from other non-gluten-free and/or non-vegan recipes and added my own flair. Feel free to substitute whatever ingredients you have with something you like more, but the basic formula works.
Two important things to remember:
1) The lemon in the "milk" creates kind of a buttermilk effect, which is what makes the pancakes fluffy. The longer you let it sit, the fluffier your pancakes
2) Let the batter sit after you mix it together. I was shocked to see the batter fizz and rise. I started making pancakes right away, and though they tasted good, they were a bit runny and difficult to flip. The texture wasn't the best either. After a few minutes, however, the batter settled, and I had amazingly fluffy and easy-to-flip pancakes!
This is a large batch. Feel free to half it (for those of you who don't know, half of a 1/4 cup is 2 tablespoons). I don't actually know how much cinnamon or vanilla I put in. I just wing it, and I'm guessing, so feel free to do the same. And, of course, add bananas or blueberries or whatever you like as well!
2 cups unsweetened almond milk (can use regular or coconut, or whatever)
Juice from 1/2 a squeezed lemon
Zest from 1 whole lemon
1. Squeeze the juice of half a lemon into the almond milk. Let sit for at least 5 minutes to allow it to curdle. I also zest my lemon into the same container while it is sitting.
2. In a large bowl, combine the oat flour, sugar, baking powder, cinnamon, and salt.
3. After your milk has sat for at least 5 minutes, mix it, the oil, and the vanilla into the dry ingredients with a whisk.
4. Your batter will fizz and rise. Allow it to settle for fluffier, easier-to-flip pancakes.
5. Heat your skillet (I use cast-iron) over medium heat.
6. Drop your pancakes onto the skillet and flip when bubbling throughout the entire pancake. I used my 1/4 cup measuring cup to make the pancakes, and they were a good manageable size.
Enjoy! Next time I make them, I will update the recipe with photos.
Two important things to remember:
1) The lemon in the "milk" creates kind of a buttermilk effect, which is what makes the pancakes fluffy. The longer you let it sit, the fluffier your pancakes
2) Let the batter sit after you mix it together. I was shocked to see the batter fizz and rise. I started making pancakes right away, and though they tasted good, they were a bit runny and difficult to flip. The texture wasn't the best either. After a few minutes, however, the batter settled, and I had amazingly fluffy and easy-to-flip pancakes!
This is a large batch. Feel free to half it (for those of you who don't know, half of a 1/4 cup is 2 tablespoons). I don't actually know how much cinnamon or vanilla I put in. I just wing it, and I'm guessing, so feel free to do the same. And, of course, add bananas or blueberries or whatever you like as well!
2 cups unsweetened almond milk (can use regular or coconut, or whatever)
Juice from 1/2 a squeezed lemon
Zest from 1 whole lemon
2 cups gluten-free oats blended into a fine flour (or use your favorite gluten-free flour)
2 tablespoon coconut sugar (or use regular sugar, or whatever you like)
2 tablespoon coconut sugar (or use regular sugar, or whatever you like)
1/4 cup baking powder
1 1/2 teaspoons cinammon
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/4 cup olive oil (can also use melted coconut oil or other alternative)
1 1/2 teaspoons vanilla
1/4 cup olive oil (can also use melted coconut oil or other alternative)
1. Squeeze the juice of half a lemon into the almond milk. Let sit for at least 5 minutes to allow it to curdle. I also zest my lemon into the same container while it is sitting.
2. In a large bowl, combine the oat flour, sugar, baking powder, cinnamon, and salt.
3. After your milk has sat for at least 5 minutes, mix it, the oil, and the vanilla into the dry ingredients with a whisk.
4. Your batter will fizz and rise. Allow it to settle for fluffier, easier-to-flip pancakes.
5. Heat your skillet (I use cast-iron) over medium heat.
6. Drop your pancakes onto the skillet and flip when bubbling throughout the entire pancake. I used my 1/4 cup measuring cup to make the pancakes, and they were a good manageable size.
Enjoy! Next time I make them, I will update the recipe with photos.
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