Gluten-Free Fluffy Pancakes
Rise and sine! Breakfast is the most important meal of the day, and not to mention my favorite! I'm all over any chance I get to have a decadent breakfast! And to be honest, if I could, I would have breakfast for every meal!
I'm usually more of a savory fan; however, this morning I was really craving something sweet. And since I woke up this morning with a little time to spare before leaving for work, I decided to whip up some fluffy, American pancakes. They took all of 10 minutes including decorating my plate for a photo! WIN!
Being gluten-free and plant-based (vegan), I was pleasantly surprised by the consistency. They were moist, light and fluffy, which usually isn't the case when baking with gluten-free flour and no eggs. So all in all, I would call this early morning experiment a win and I'd definitely make these again. I think next time I'll experiment with using oat or almond flour...
So if you're looking for a quick and yummy breakfast, look no further!
Meal: Breakfast
Cuisine: Plant-based, Vegan
Prep time: 5 minutes
Ingredients
- 185g gluten-free all-purpose flour
- 1 tablespoon ground flaxseed
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 60g unsweetened apple puree
- 240mL nut milk
- 2 tablespoons maple syrup (or agave or honey)
- 1 teaspoon vanilla
Directions
- In a small bowl, mix all the dry ingredients together.
- In a medium size bowl, mix the milk, apple puree, vanilla, and syrup. Slowly add the dry mixture to the wet and mix until smooth.
- Heat a non-stick pan over a medium heat. Once hot, begin to cook the pancakes, using about ¼ cup (60mL) of the batter for each one.
- Cook the pancakes for 1 to 2 minutes. Once they start to bubble around the edges, flip and cook for another 1 to 2 minutes.
- Remove from the pan, and enjoy!
Let me know your thoughts / suggestions on my recipe. Hope you have a great day!