Pancakes are a staple in our house. We rarely go a week without them for breakfast at some point and on birthdays we all know that we’re going to throw chocolate chips into them to make them extra special. Surprisingly we’ve been able to keep up the tradition despite my wife having to switch over to being gluten-free and she and I both going plant-based. So how did this fluffy gluten-free plant-based pancake recipe come about you ask? Read on!
There’s a big difference between pancakes that are “fine” and pancakes that make you want to reach for another one despite the fact that you're already stuffed. These fall into the later group.
Prior to gluten free 1:1 replacements coming onto the market my wonderful wife painstakingly figured out the best mixture of flours to make the ultimate gluten-free pancake. You’ll see that below, but you can also just swap out the same amount with a 1:1. Also - if you’re not gluten-free you can just use whole wheat flour. Go with whatever you want.
You can top these with maple syrup, but we’ll sometimes spread some homemade chia jam on them too. Feel free to follow your bliss on this one. These also pair quite beautifully with my tempeh breakfast sausage.
These are about as perfect as you get if you ask me, and I defy any non-plant based person to tell me they’re not as good as ones with eggs and butter in ‘em, or even white flour for that matter. That’s right - this fluffy gluten-free plant-based pancake recipe is the last one you’ll ever need.
Looking for a fluffy gluten-free plant-based pancake recipe? Delicious, light, and loved by the entire family. The perfect weekend breakfast!
Start warming up your non-stick skillet.
Mix the flours and starches together. Mix till it’s all blended together.
Add the milk, applesauce, vanilla, and maple syrup and mix that shit up till it’s all blended. It’s going to be thick as all get-out, but make sure it’s smooth too.
Grease your pan LIGHTLY. Seriously, you need a little oil but you’re not frying this stuff. Make it healthy as possible and just use enough to keep your pancakes from sticking. If you have a non-stick pan then you don’t need anything
Pour 1/4 cup of batter onto your hot surface per pancake. It’ll be about 1/4 inch thick. Wait till they start to bubble up through the top on each one and the edges start to harden. About 2 minutes. Use as wide a spatula as you have and flip them over and leave ‘em for about another 30 seconds. Take that first batch off and repeat with the rest of the batter.
If you wanna be fancy you can pre-heat the oven to 200 F and keep them warm while the others are cooking. HOT TIP: If you’re using syrup put it in the oven too in a glass container - that shit is magic when it’s warmed up a bit.
If you have left-overs stack-em and wrap ‘em tight until you want to eat them. They freeze beautifully.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Flours: If you’ve got the different kinds then do the blend I recommend up above, otherwise just use a pre-blended mixture. If you’re not gluten free then feel free to use a whole wheat flour. But here's our gluten-free mix:
3/4 cup Brown Rice Flour
1/4 cup + 2 tbsp)Potato starch
1/8 cups Tapioca starch
1/2 tsp Xanthan Gum
Top this with whatever you fancy - most fruit is delightful on it - berries, bananas. Vegan butter, whipped cream, maple syrup. You do you.
For birthdays we throw a 1/2 cup of non-dairy chocolate chips into this to make ‘em extra special.
