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!
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.
- 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
- 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
- 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.
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: