Gluten Free Vegan Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 1/3 cup Krusteaz Gluten Free Flour, All-Purpose 1.5 tsp Egg Replacer; powdered, organic (1 egg) I used Neat Egg.10 oz Good Karma Unsweetened Flax milk 1 tsp Vanilla Extract 2 tbsp Morena Pure Cane Sugar 2 tbsp + 2 tsp Hain Featherweight Baking Powder, Sodium & Gluten Free 1 tsp Pink Himalayan Sea Salt 3 tbsp Earth Balance Natural Buttery Spread (vegan organic one)
Melt the butter.
Mix the dry ingredients in a bowl.
Mix the egg replacement in another bowl.
Mix the wet ingredients in the second bowl.
Make a well in the center of the dry ingredients and slowly mix in the wet ingredients.
Mix until blended. Some lumps are okay.
Now is the time to heat the cast iron pan. When it's heated, add some butter or oil to the pan.
The batter will be thick. If you'd like a thinner batter, use more milk or add some water until it's to your liking.
I use a 1/4 cup measuring cup to scoop out the mix onto the pan.
Serve with fruit toppings, syrup, honey, or whatever you'd like. My boys enjoy pancakes with peanut butter.
Serving Size: 20 4" pancakes
Mix the dry ingredients in a bowl.
Mix the egg replacement in another bowl.
Mix the wet ingredients in the second bowl.
Make a well in the center of the dry ingredients and slowly mix in the wet ingredients.
Mix until blended. Some lumps are okay.
Now is the time to heat the cast iron pan. When it's heated, add some butter or oil to the pan.
The batter will be thick. If you'd like a thinner batter, use more milk or add some water until it's to your liking.
I use a 1/4 cup measuring cup to scoop out the mix onto the pan.
Serve with fruit toppings, syrup, honey, or whatever you'd like. My boys enjoy pancakes with peanut butter.
Serving Size: 20 4" pancakes
Nutritional Info Amount Per Serving
- Calories: 214.3
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 143.8 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.1 g
- Protein: 2.1 g
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