Multigrain Gluten-Free Vegan Pancakes
These fluffy gluten-free vegan pancakes are incredibly healthy too! They are made with a mix of four gluten-free flours and have the most perfect crispy, tender texture. Serve with a glug of maple syrup for a nourishing vegan breakfast or brunch that everyone in the family can enjoy.
Servings: 3 servings (4 pancakes each)
Calories: 498kcal
Equipment
- Non-stick griddle or cast-iron griddle or skillet
Ingredients
- ½ cup brown rice flour (or any rice flour)
- ½ cup sorghum flour
- ½ cup oat flour (be sure to buy one that is labeled gluten-free or make your own by milling rolled oats)
- ½ cup stone ground cornmeal
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon (optional, but very nice)
- 2 tablespoon flax meal
- ¼ teaspoon salt
- 1 cup non-dairy milk (I used oat milk. Use any milk of choice, including almond milk, soy milk or cashew milk)
- ½ cup vegan yogurt
- ½ cup applesauce
- 1 teaspoon pure vanilla extract
Instructions
- Place all four flours in a bowl. Add the salt, cinnamon and flaxmeal. Whisk together.
- Dump in the wet ingredients--applesauce, yogurt, non-dairy milk and pure vanilla extract. Use a spatula to mix into a batter with no dry flour visible. The batter will be thick but pourable.
- Heat a cast-iron griddle or a non-stick griddle or skillet over medium-high heat. Scoop out the batter into pancakes (I used a ¼-cup measure).
- Wait for the pancakes to get really puffy and for the edges to dry out, about two minutes. The bottoms of the pancakes should be a deep golden-brown. Turn heat down if the griddle gets too hot and the pancakes start burning before they are cooked.
- Carefully flip the pancakes and continue cooking for another minute or so.
- Serve hot!
Notes
- The gluten-free pancakes don't have any gluten to act as a binder, so they need enough time on the skillet to set up. If you try flipping the pancakes too early, before they have had time to set, they can break. Make sure the pancakes are very puffy and the edges are dry with a strong golden-brown hue before you carefully flip them. Also don't make the pancakes too big--I use a ¼ cup measure to scoop out the batter for pancakes that are about 3 ½ inches in diameter. You can make them even smaller if you are a new cook. Flipping smaller pancakes is far easier.
- If using a store-bought gf flour, replace all flours with 2 cups of the gluten-free all-purpose flour.
- Refrigerate: Store pancakes in the fridge in an airtight container for up to four days.
- Freeze: Flash-freeze the pancakes by placing them on a baking sheet in the freezer. Then store in a freezer-safe container or freezer-safe bags for up to four months.
- Reheat: Reheat pancakes on a griddle or in a toaster oven until heated through.
Nutrition
Serving: 4pancakes | Calories: 498kcal | Carbohydrates: 83g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 430mg | Potassium: 787mg | Fiber: 9g | Sugar: 8g | Vitamin A: 323IU | Vitamin C: 6mg | Calcium: 241mg | Iron: 5mg