These vegan and gluten free pancakes are so delicious your family will love them. They are perfect for a special breakfast! Modify them to make paleo.
The kids will soon be out of school for winter break and our mornings will be a little slower. We tend to make breakfast a lot more, when we don’t have anywhere to be for the day. Our family doesn’t have any dietary restrictions, but we do try to eat healthy when we can, so I was excited to find this recipe for vegan and gluten free pancakes!
INGREDIENTS
- 1 Cup gluten free all purpose flour
- 1 Cup almond milk (or any other nondairy milk)
- 1/2 Tsp vanilla
- 1 Tsp baking powder
- 1 Tsp ground cinnamon
- 2 Tbsp applesauce
- 3 Tbsp brown sugar
- 1 1/2 Tbsp flax seed
INSTRUCTIONS
- With a little bit of oil, grease a griddle and preheat over medium heat.
- In a mixing bowl mix the almond milk with the vanilla, applesauce, and flax seed.
- In a separate bowl combine all the dry ingredients. Slowly mix the liquid into the dry ingredients and mix until well incorporated.
- Cook the pancakes on the griddle, pouring 1/4 cup of batter at a time. Cook for 2 minutes, until little bubbles start to form on the edges.
- Flip and cook for 1 more minute.
To make them paleo, use 3 bananas, 3 eggs, and 1/2 cup almond butter.
Vegan and Gluten Free Pancakes
Ingredients
- 1 Cup gluten free all purpose flour
- 1 Cup almond milk or any other nondairy milk
- ½ Tsp vanilla
- 1 Tsp baking powder
- 1 Tsp ground cinnamon
- 2 Tbsp applesauce
- 3 Tbsp brown sugar
- 1½ Tbsp flax seed
Instructions
- With a little bit of oil, grease a griddle and preheat over medium heat.
- In a mixing bowl mix the almond milk with the vanilla, applesauce, and flax seed.
- In a separate bowl combine all the dry ingredients.
- Slowly mix the liquid into the dry ingredients and mix until well incorporated.
- Cook the pancakes on the griddle, pouring ¼ cup of batter at a time. Cook for 2 minutes, until little bubbles start to form on the edges.
- Flip and cook for 1 more minute.
One of my other favorite breakfast recipes is my Overnight French Toast!!
I tucked this recipe away a few months ago for a “snowy day” and made them this morning for my daughter who has allergies to nuts, wheat, eggs and milk. She loved them! I subbed soy milk in for the almond milk but otherwise it was exactly the same. It makes us so happy she was able to have a delicious (and safe) treat like pancakes this morning. Recipes like this are hard to find for us. Thank you so much!!
Lindsay, I’m so glad you all like them!!!
I followed the recipe, but they were gummy in the middle. I gave up and turned them into muffins by adding bananas, some avocado oil, and nuts. They were gummy too, but edible. Very disappointed.
These were absolutely amazing