best vegan gluten-free pancakes
These pancakes are EVERYTHING! 🙌 We’ve been eating them for breakfast all week because we just can’t get enough. 😋 I mean, is there even such a thing as enough pancakes? I don’t think so, anyway. 😎 And when they’re free of oil or butter, refined sugar, and gluten-y, processed flour, I ain’t even worried about having pancakes for breakfast every day this week... 💁🏻
I have another gluten free pancake recipe that I usually make, that have about half the ingredients in them that these do. We’ve always enjoyed those, but they don’t have the thick, fluffiness to them that I really love and crave in a good pancake. I’ve tried upping the proportion of oats and adding some baking powder in that recipe, but in addition to thickening the batter, it also dries it out. 👎 So instead of just resorting to my usual vegan/AP flour pancake recipe, I tried making a gluten-free flour mix by adding some quinoa and cornstarch to the oats. I also added some baking powder and chia seeds to help with the light, fluffy element I was looking for.
And these new and improved vegan/gluten-free pancakes are uhhhhhhhh-mazing! 🙌 They’re light, fluffy, thick, tender and not at all dense or gummy (like a lot of gluten-free pancakes I’ve tried). And they’re absolutely perfect when topped with some chocolate chips, fresh berries and maple syrup. 🍫🍓 Now excuse me, while I go ahead and make yet another stack of these babies! 👋
|Servings||Prep Time||Cook Time||Total Time|
|8 pancakes||1 mins.||8 mins.||9 mins.|
- 1 cup old fashioned rolled oats
- ¼ cup quinoa
- 1 tablespoon corn starch
- 2 teaspoons baking powder
- 1 tablespoon chia seeds
- ½ teaspoon cinnamon
- 1 ripe banana
- 3/4 cup almond milk
- 1 teaspoon vanilla
- 1 teaspoon olive oil or cooking spray
- Heat griddle or large pan over low to medium heat. Grease with olive oil or cooking spray.
- Place oats, quinoa, cornstarch, baking powder, chia seeds and cinnamon in a blender. Blend into a powder.
- Add banana to the blender and pulse a few times, until incorporated into powder.
- Add almond milk and vanilla and blend until everything is combined into a batter.
- Let the batter rest for a minute or two.
- Use a ladle or a ¼ cup-measuring cup to spoon batter onto griddle or pan. Cook for about 4 minutes (this will vary depending on size). Once batter is set on the face-up side, and the bottom side is golden brown (use a spatula to lift and check), flip and cook for another few minutes.
- Serve and enjoy!