Pancakes Vg Gf Recipe
Two house-made vegan pancakes. Add fresh blueberries, strawberries, bananas or pecans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Toppings
Method
Making the Pancake Batter
- 1
Prepare Flax Egg
In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and let it sit for about 5 minutes until it thickens.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined.
- 3
- 4
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Cooking the Pancakes
- 5
Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil or cooking spray.
- 6
Pour the Batter
Using a ladle or measuring cup, pour about 1/4 cup of pancake batter onto the heated skillet for each pancake.
- 7
Cook Until Bubbles Form
Cook the pancakes for about 2-3 minutes or until bubbles form on the surface and the edges look set.
- 8
Flip the Pancakes
Carefully flip the pancakes using a spatula and cook for another 2-3 minutes or until golden brown on both sides.
- 9
Keep Warm
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
Serving the Pancakes
- 10
Add Toppings
Stack the pancakes on a plate and top with fresh blueberries, sliced strawberries, banana slices, and chopped pecans.
- 11
Serve
Drizzle with additional maple syrup if desired and serve immediately.
