homemade {vegan & gluten-free} pancakes

October 8, 2011

Is anyone home?  Hellooo?  I'm certain that I just heard my voice echo.  Austin is a ghost town this weekend after everyone stormed out yesterday to take over Dallas for this little ole' game. I know very little about football but I can sure put together a football-watching party.  So if you're one of the few who isn't at a game this weekend and plan to watch a game with other unfortunate souls who were left behind, you could bake up some of these and serve it with this!

But, if you're just a gal at home on a Saturday morning craving pancakes, then stay right here.

Enough with the woe is me,  let's get down to brass tacks...
I whipped up these mildly sweet, light and cakey pancakes first thing this morning and they were a cinch.  Flaxseed meal replaces the egg, almond milk for regular dairy, a gluten-free all-purpose and a sweet rice flour mixture replace regular flour and you're set. 
I topped with some bananas and went to town. 
Homemade Gluten/Dairy/Egg-Free {Vegan} Pancakes
gluten-free, vegan
3/4 cup almond milk (or other non-dairy milk)
2 tablespoons coconut oil, melted
1 tablespoon ground flaxseed
3 tablespoons water
3/4 cup gluten-free multi-purpose flour blend (I like King Arthur's)
1/4 cup sweet white rice flour
2 teaspoons gluten-free baking powder
3 tablespoons xylitol (or regular granulated should be fine)
1/2 teaspoon sea salt
fresh blueberries, strawberries, bananas or other fruit, for garnish
maple syrup
  1. Mix together almond milk, coconut oil, ground flaxseed, and water in a small mixing bowl. 
  2. In another bowl, whisk together the two flours, baking powder, sugar and salt.
  3. Add wet ingredients to dry ingredients and stir until just blended. 
  4. Lightly grease a cast iron pan with some coconut oil. 
  5. Spoon pancake batter into pan and cook until bottoms are lightly browned. Flip pancakes and continue to cook until the other side is brown and pancakes are cooked through. 
  6. Serve with fresh fruit and maple syrup.