Gluten Free Vegan Fluffy Pancakes! (nut free, sugar free, xanthan free, soy free)
Ahhh the perfect pancake! Don’t you miss them? I do. It seems every recipe I find ends up either mealy or crumbly, or has lots of eughie (my new word) stuff I can’t eat- xanthan gum, eggs, soy flour…. So, I’ve been experimenting for a while now, and finally these beauties have come together! They hold together, they’re soft, they’re fluffy. Its a beautiful world, when there’s pancakes. I can’t wait to experiment and try making gingerbread ones for christmas or berries for summer or chocolate for valentines or spicy pumpkin for Thanksgiving. Haaave mercy.
One thing I found out that made a big difference was the baking powder and the chickpea flour. Chickpea flour is super absorbant and has lots of protein- it hold everything together but doesn’t let it get gooey. The massive dose of baking powder makes a super big differnce in the light and fluffy texture. I’m thrilled. These have been a long time in the making!
MyRealFoodLife.com
GF Vegan Fluffy Pancakes (Nut Free, Egg Free, Soy Free, Sugar Free)
I list the wet ingredients first because its important to have enough time for the flax or chia seed meal to soak and gell into the wet ingredients. You need this for binding.
Ingrediets
Wet Ingredients
- 1 tbsp ground flax (or ground chia seed meal)
- 1 tsp vinegar
- 2 tbsp agave nectar or coconut sugar non vegan: 1 tbsp honey
- 3 tbsp olive oil (if you can do nuts, do melted virgin coconut oil)
- 1 tbsp sunflower seed butter (or your preferred nut/seed butter)
- 1 and 1/4 cup water
- 1 /3cup +1 tbsp unsweetened applesauce
Dry Ingredients
- 3/4 cup brown rice flour
- 3/4 cup tapioca starch
- 1/2 cup amaranth flour (or your preferred medium weight GF Flour)
- 1/4 cup millet flour
- 1/4 cup chickpea flour
- 1/2 tsp salt
- 2 tbsp baking powder
- optional additional sweetener (these are great without it, you don’t need it): 2 tbsp of: palm sugar, maple sugar, date sugar, or coconut sugar
Directions
- Measure and mix all the wet ingredients first. Note- virgin coconut oil tastes different than regular coconut oil and will lend sweetness/ a dessert-like taste to the pancakes if you use it instead of olive.
- In a separate bowl, measure, mix and sift all the dry ingredients thoroughly. Add the wet ingredients to the dry ingredients.
- You may wish to add a little bit more water at a time until the batter reaches the consistency that you like- I prefer slightly runny so that my pancakes are a touch thinner.
- Ladle the batter on to a hot griddle.
- When your pancake is full of bubbles on the top and is brown on the bottom, flip it over and cook till browned on the other side.
- Done!
Note 1: Because of the flax, the interior of the pancake will remain moist. Let the pancake rest for at least 3-4 min before serving, so that the inside has had time to solidify.
Note 2: If you prefer to have a drier interior to the pancake, start with adding 2 tbsp coconut flour to the dry ingredients. You may also wish to replace the millet or amaranth with almond flour.
Note 3: You may find these pancakes are not sweet enough for your taste if you leave out the optional sweetener- I find that with maple syrup or any other toppings, they’re just perfect.
This recipe goes well with:
This recipe is linked to: Slightly Indulgent Tuesday from Simply Sugar and Gluten Free, Wellness Weekend from DietDessertnDogs, and Allergy-Friendly Fridays from Cybele Pascal.
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Comments are closed.
melanie your sub of 1/2 rice flour and 1/2 coconut flour is brilliant!! i must remember that for chickpea intolerance :) i am thrilled that you like the pancakes :)
Thank you, thank you, thank you!!! These were fantastic. With five kiddos pancakes are a staple and with our new diet restrictions I’ve had a hard time finding a recipe that wasn’t gummy in the middle, a problem for a texture nut like myself. The only change I made was to sub. in 1/2 coconut flour and 1/2 white rice flour for the chickpea flour. I love your site, thank you so much for sharing your recipes.
why thank you Ricki!
I must say, i really, really enjoy this weekly blog link up. I always look forward to all the creative posts that come from it. Its becoming one of my favorites! :D
These look sooooo good! I totally adore pancakes in any case, but light and fluffy (versus moist, my hubby’s preferred) are my all-time faves. Thanks so much for submitting the reicpe to WW this week! :D
Hi there Vonda!
Brown rice flour can be subbed with a similar medium weight flour like millet, or amaranth, or sweet white sorghum (the dark sorghum has a stronger flavour). I find millet or sorghum to be my favorites since they taste mildest- adding more amaranth is still tasty but makes the flavour stronger.
Hope this helps! :)
alea
Wow. These look amazing. Thank you so much for sharing. Any ideas what I could sub the brown rice flour for? Thanks.
thanks Mike! they are terrrific :) if i make a batch i’ll make sure to bring a couple to work ;)
These look amazing!
btw- Danielle- your sock monsters are AWESOME :D
yaaay! oh Danielle, i am THRILLED. these puppies took me 2 years to figure out how to make lol…. do you have suggestions for your dietary requirements that you might light to share for me to add to the recipe? I’d love for the pancakes to be as gut-friendly to as many as possible! :) alea
Hi! Your recipe made my day! I have been trying to make gluten-free egg-free pancakes for soooooooooo long, always massively unsuccessfully. I was SO excited when your recipe worked for me! I had to change it a bit due to dietary needs, but it still worked great! Thanks!!!!!! I have now subscribed to your blog :)
anytime, lisa :) all the very best to you with your rotation diet- have you heard of Finally Food I Can Eat ? I’m not sure what type of rotation you have started, but i remember reading the cookbook and learning alot about how they work. It was super helpful for me. If you have any recipe requests , feel free to give me a shout any time :)
alea
Thank you so much for the revision tips! However, have to put this recipe on hold for the time being as we’re starting a rotation diet. I will let you know when things get more back to “normal” and I can give this one a try. It really does look great.
Hiya Lisa!
Ok, i have an idea for you… the pancakes won’t be as fluffy but i am pretty sure it will work –
add in 3 tbsp more amaranth flour, 3 tbsp buckwheat flour, 3 tbsp white rice, half a mashed banana (or 2 tsp ground chia seed, or 1 tsp ground flax). let me know how it goes- if they seem slightly gummy, just add 2-3 more tbsp flour (something super absorbant like coconut flour works). I suggested buckwheat because its naturally quite sticky, but, you can stick with more maranth if you want, its also pretty naturally sticky, i was just thinking you may not want its flavour over powering the pancakes. The natural pectin in the banana will bind it really well, and also add a subtle sweetness. If they are too dry- add more oil, or half a mashed avocado, or more banana.
Let me know how they turn out :) I’d love to hear! alea
These sound terrific, we just can’t do any kind of starch. Any ideas on replacing the tapioca without the pancakes falling apart? Thanks!
i’m dreaming of seasonal pancakes now… its like the sky opened up and the possibilities are endless :)
It is a beautiful thing, indeed. :) You can never have too many pancakes in the world. . . now I have another great recipe to try–yay!
yay! thank you trace… tell me how they turn out for you, i’d be more htan happy to tweak anything :) xoxo
These look lovely, Alea. I am SO going to try these. I have been experimenting with pancakes for a long time, without any luck. Once again, Alea saves the day! :)
I will let you know what I think.
Love ya!
t