Description
These fluffy vegan gluten-free pancakes are a delicious and easy breakfast option, made with simple ingredients and perfect for any morning. Enjoy them topped with fresh fruits, maple syrup, or nut butter for a delightful treat!
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (or maple syrup for a natural sweetener)
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk of your choice)
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut oil (melted, plus extra for cooking)
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruits, maple syrup, nut butter, or vegan chocolate chips
Instructions
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, sugar, and salt until well combined.
- In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.
- Add the melted coconut oil and vanilla extract to the almond milk mixture. Pour this into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Let the batter sit for 5-10 minutes to allow the gluten-free flour to absorb the liquid.
- Preheat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the pan.
- Use a 1/4 cup measuring cup to pour the batter onto the skillet, making two or three pancakes at a time.
- Cook for 3-4 minutes on the first side until bubbles form and edges look set. Flip and cook for an additional 2-3 minutes until golden brown.
- Continue cooking the remaining batter, adding more coconut oil to the pan as needed. Keep cooked pancakes warm in a low oven (around 200°F or 93°C).
- Stack the pancakes on a plate and serve warm with fresh fruits, maple syrup, or nut butter.
- Savor the fluffy pancakes and feel proud of your delicious creation!
Notes
- Add-Ins: Consider adding vegan chocolate chips or chopped nuts to the batter for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat in the toaster or microwave.
- Serving Suggestions: Experiment with toppings like cinnamon, coconut yogurt, or homemade fruit compote for variety.
- Experiment with Flours: While gluten-free all-purpose flour is used, feel free to try other gluten-free flours for different textures.
- Prep Time: 10 minutes
- Cook Time: 15 minutes