Delicious and quick - even before school! - gluten free, vegan pancakes!
Nothing like a super-simple easy to throw together morning meal! I had a dear friend reach out today looking for some breakfast recipe help. She needed some of our staples that didn’t have oats, eggs or dairy. Realizing that 80-90% of or breakfasts, from ‘Dad’s Famous Waffles” to my homemade granola and bars, or ‘oat, carrot, banana muffins’ all contain oat in some fashion… I should post a couple of my go-to’s that don’t actually have oat in them.
Oat has become a staple for us as gluten-free flours have become limited; we have had to remove buckwheat, coconut, quinoa and pea-protein which are in many blends, for El.
Here is a simple pancake recipe I take on the go. We make it at my parents, when we’re traveling, going to camp, it’s simple and easy! The base works for many different things too – if I mix up a big batch of the flour, baking powder and salt I can easily convert to my ‘drop biscuits’ or other recipes!
I love being able to have those mornings with my girls sitting around the table with some warm pancakes and homemade maple syrup to start our day! It doesn’t take much more time than making some oatmeal or putting together toast with nut-free butter. It warms my heart when my girls come down the stairs in the morning and go right to the baking pantry and pull things out to ‘start helping mommy’ make some pancakes.
It gives us time in the morning together to focus on our food, each other and fueling our bellies for the day to come! Plus, the leftovers are great to use to make a quick Wow-butter and jelly sandwich on for lunch later in the day. There is nothing fancy or time-consuming about this recipe, but it’s full of flavor … and love!
Quick & Easy Gluten-Free Vegan Pancakes
- Frying pan or griddle
- Measuring cups
- 1 ½ Cups Gluten-Free Flour blend We use King Arthur GF 1:1
- 1 TB Baking Powder Gluten-free
- ½ Tsp Salt
- 1 Cup Dairy Free Milk *I use organic soy or coconut milk
- ½ Cup Water *May need more depending on how thick you like the batter
- 2 TB Apple Sauce *or sub for 1 ripe banana smashed well
- 2 TB Maple Syrup *optional, place in batter for sweeter pancakes
- ½ Cup Frozen Blueberries
- ¼ Cup Chia seeds add ¼ cup more liquid if using - either water or non-dairy milk
- Heat griddle or frying pan on medium heat while you quickly whip up the batter!
- Mix all dry ingredients together in a bowl.
- Add wet ingredients into bowl and mix well. Add more water depending on the thickness you like.
- Add optional maple syrup and/or frozen berries and chia seeds.
- Use a measured spring scoop or just scoop some onto the hot griddle! Flip once the pancakes start to show a few bubbles on the top (2-3 minutes). Let cook another 2-3 minutes and remove from griddle.
- Have fun with this recipe! It's so simple you can add things pretty easily - just make sure you keep an eye on your liquid to gf-flour ratio.
- We love to add 1 Tsp of cinnamon and a pinch of nutmeg.
- I don't typically add the syrup - we save that for the top of the pancakes! - but if you prefer sweet, this is the way to go!
- Using banana adds a natural sweetness - we sometimes add both apple sauce and banana! You would mashup 1 large ripe banana and incorporate into the batter.
- LOVE my spring handle scoops! I use both the 1/3 and 1/4 cup for pancakes, it keeps them uniform and cooking time in-sync.