This Gluten Free Vegan Pancakes recipe is:
♥100% deliciously fluffy ♥ Gluten free ♥ Nut and plant based ♥ Dairy free ♥ Sweetened with maple or brown rice syrup
GLUTEN FREE VEGAN PANCAKES
Ahh! Omnomnomnom! I love having a hot stack of gluten free vegan pancakes for brunch! I usually have 6 of these babies with a good helping of vegan butter and loads of maple syrup all to myself! Followed by a guilt run after :/ It was a good run btw. Felt the burn..
Make ahead: These gluten free vegan pancakes are great for freezing! So you can have delicious pancakes ready to go anytime you want! All you have to do is pop them into the toaster or the microwave long enough for them to warm up They can keep up to 1 month in the fridge if they are stored in an airtight container.
Just look at that maple drizzled on that stack of fluff.. Oh yeah..
Gluten Free Vegan Pancakes Ingredients:
1 2/3 cups all-purpose flour or Bob’s Red Mill Gluten Free All Purpose Baking Flour, 22-ounce (Pack of 4)3 tablespoons raw cane sugar
3 teaspoons baking powder
1 tablespoon + 1 teaspoon vegetable oil or coconut oil
1/2 tsp salt
1 and 2/3 cups water
Gluten Free Vegan Pancakes Instructions:
Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.