Gluten Free Vegan Pancakes

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Gluten Free Vegan Pancakes calories by ingredient
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Introduction

Allergies galore! No nuts, corn, gluten, grains... I found a pancake I can eat!!
This makes about 10 4" pancakes.
Allergies galore! No nuts, corn, gluten, grains... I found a pancake I can eat!!
This makes about 10 4" pancakes.

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)

Tips

I have my pan on medium so it doesn't smoke when cooking.
Flip when bubbles appear and pop on the sides and top of the pancake.


Directions

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

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