This is my go-to pancake recipe. Mix, sizzle, flip and serve. They come together in a flash, cook with minutes and taste fantastic. The best part? They're vegan & gluten-free yet you wouldn't even know, so soft and delicious. This recipe is a favorite in our home. I hope you love and cherish this recipe as much as we do. From my heart and kitchen to yours!With love,Christa
My Go-To Pancakes! DIY Pancake Mix | Gluten-Free & Vegan
prep time: 5 Mcook time: 10 Mtotal time: 15 M
1 1/2 Cup Rice Flour
1/2 Cup Potato Starch (or Corn, Arrowroot..etc)
2 tsp Baking Powder (Aluminum Free)
1/2 tsp Salt
2 Tbsp Flax Meal
6 Tbsp Water
3 Tbsp Sweetener of choice (Agave, Maple Syrup)
1 1/4 Cup Dairy Free Milk of choice
2 Tbsp Olive Oil or Nut/Seed Butter
2 tsp Pure Vanilla Extract
Pure Maple Syrup to top
How to cook My Go-To Pancakes! DIY Pancake Mix | Gluten-Free & Vegan
Combine your flax meal and water together, set aside for 3 to 5 minutes to congeal.
Combine your dry ingredients in a medium size bowl, the flour, starch, baking powder and salt.
Add the dairy free milk, congealed egg, olive oil, vanilla and sweetener. Whisk until smooth and no lumps remain.
Meanwhile, heat your griddle over medium-high heat, spray it for a slight sheen or use a little coconut oil / earth balance.
Add a droplet of water, if it sizzles and dances around it is hot and ready. Add 1/4 cup of batter, cooking in batches until done or all at once on a large griddle. Cook for a couple minutes until bubbles form in the center and then flip the pancake, taking it another minute or so until done.
Serve hot! You can even add a little earth balance or coconut butter with maple syrup for that comforting touch.
Omit the Rice Flour and Starch, Use 2 Cups All-Purpose Flour or Whole Wheat Flour. If making them all at once, preheat your oven to the lowest temperature and store them on a plate or baking sheet until ready to serve.
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