These soft, fluffy pancakes that are the perfect combination of flavors. Because these pancakes are sugar-free and contain small amounts of protein and fat (they are small amounts, but it's better than nothing), they are relatively good in terms of blood glucose spikes (as far as pancakes go).
Just because you have a gluten sensitivity or choose not to eat gluten/animal products doesn't mean you can't enjoy a delicious, fluffy pancake. Even if you're cutting back on added sugars, you can still enjoy these delicious pancakes. My favorite part about this recipe is that you won't be left with that sugar-hangover feeling that some sweet breakfasts leave.
Coming from someone who loves sweets and pancakes: I promise you they actually taste good.
Gluten Free Vegan Fluffy Pancake Ingredients:
Monk Fruit Sweetener:
I use Lakanto Monk Fruit Sweetener. Monk fruit sweetener is one of the few sugars (along with stevia, allulose, and erythritol) that doesn't affect blood glucose levels. Learn more about why that is important, especially for breakfast. You could use regular sugar if you prefer.
Vegetable Oil:
I use safflower oil, but a regular canola oil could also work.
Bob's Red Mill Egg Replacer:
Bob's Red Mill Egg Replacer is one of my favorite ways to replace eggs in baking. You mix the replacement powder with water and use it as you would an egg. A regular egg could be used as well. Another form of an egg replacer is 1 tbsp of ground flax seed with 3 tbsp water (I'm not sure how that would do in this recipe because the All Purpose Baking Mix already contains flax seeds). Find it here.
Vanilla extract
Simple Mill's Organic Nut and Seed Flour All Purpose Baking Mix:
This all purpose baking mix contains an organic nut & seed flour blend (chestnut, almond, buckwheat, flax), organic arrowroot, organic coconut flour, cream of tartar, baking soda, and sea salt. Find it on amazon here.
White Rice Flour:
White rice flour is naturally gluten free. It can be used in other baking recipes as well as to thicken sauces.
Xanthan Gum:
This is used as a thickening ingredient and is found in many all purpose flours.
Baking Powder:
Key to fluffy pancakes!
Salt
Dairy Free Milk:
Regular milk could be used instead
Apple Cider Vinegar or Lemon:
This is used to make the dairy free milk have more of a buttermilk texture/consistency. Only use if you are using dairy free milk.
Tips:
The flour-egg mixture should be crumbly like a dough before adding the milk. This is normal.
Don't over-mix your batter. Mix until the batter has small lumps or is smooth.
Let the batter rest for 10-20 minutes before cooking.
Cook the pancakes on medium-low and have patience while they cook (this will help create fluffier pancakes).
After you make your batter, pour one pancake into the griddle to see how you like the consistency. Add more milk if you would like a thinner batter.
Flip the pancakes when you start to see bubbles.
Try to only flip the pancakes once so they stay fluffy!
Freezing Pancakes:
To freeze the pancakes, allow them to cool completely. Place them in a freezer-friendly container and place parchment between pancakes to prevent them from sticking together. Reheat by cooking in microwave.
Mix-In Ideas:
Blueberries
Banana-nut
Chocolate chips
Chocolate chips and peanut butter
The Best Fluffy Pancakes (GF, Vegan, Sugar Free):
Servings: 16
Ingredients:
1 1/2 cups Dairy Free Milk (I used almond)
1/2 tablespoon Apple Cider Vinegar or Lemon Juice
1 cup Simple Mill's Organic Nut and Seed Flour All Purpose Baking Mix
1 cup White Rice Flour
1/2 teaspoon Xanthan Gum (omit if you choose to use a regular All Purpose Flour in place of the Simple Mills and White Rice Flour)
2 tablespoons gluten-free Baking Powder
1/2 teaspoon Salt
2 Bob's Red Mill Egg Replacer "Eggs"
4 tablespoons Monk Fruit Sweetener
4 tablespoons Oil
2 teaspoons Pure Vanilla Extract
Instructions:
Gather all ingredients and measuring spoons/cups.
Mix Dairy Free Milk (1 1/2 cups) and Apple Cider Vinegar/Lemon Juice (1/2 tablespoon).
Skip this step if you are using regular Milk.
In a large bowl, mix Simple Mill's Organic Nut and Seed Flour All Purpose Baking Mix (1 cup), White Rice Flour (1 cup), Xanthan Gum (1/2 teaspoon), Baking Powder (2 tablespoons), and Salt (1/2 teaspoon).
In a small bowl, mix Egg Replacer (2 tablespoons) and Water (4 tablespoons) and let sit.
In a medium sized bowl, mix Monk Fruit Sweetener (4 tablespoons), Oil (4 tablespoons) and Vanilla Extract (2 teaspoons). Then Add mixed egg replacer after it has sat for about 5 minutes.
Combine the flour mixture with egg/oil mixture. Mix until it forms a doughy consistency (it won't be smooth).
Add in the milk mixture (or mix). Combine until smooth. Don't over-mix.
Spray griddle or spread with butter over medium-low.
Pour about 1/4 cup of batter onto griddle. Add any additional toppings.
Let cook over medium-low heat until you see bubbles, then flip. This part takes patience but is important!
Top with desired toppings and enjoy!
Hope you enjoy the best gluten free vegan fluffy pancakes. If you try out the recipe, let me know what you think :)
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