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Gluten Free Vegan Pancakes

Gluten-Free Vegan Pancakes Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1¼ cups good-quality gluten-free all-purpose flour blend
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 2 tbsp neutral oil, plus more for pan
  • 1 tsp vanilla extract

Method
 

  1. Stir the flaxseed and water in a small bowl and let it sit until thickened, about 5 minutes.
  2. Mix the almond milk and apple cider vinegar in a cup and set aside for 3 minutes to curdle.
  3. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  4. Pour the curdled milk, flax mixture, oil, and vanilla into the dry ingredients. Whisk just until combined, then rest the batter for 5 minutes.
  5. Heat a lightly oiled skillet over medium heat. Scoop ¼ cup batter per pancake and cook until bubbles appear and edges set, about 2 to 3 minutes per side. Flip and cook 1 to 2 minutes more, then serve immediately.

Notes

If your gluten-free flour blend doesn’t include xanthan gum, add ¼ teaspoon to the dry mix. The batter thickens as it rests, so resist the urge to add extra milk unless it’s completely un-scoopable.