I know this is a bold statement, but these pancakes truly blew my mind. They are certainly the best gluten-free & vegan pancakes I’ve ever had. I’ve had many healthy versions of pancakes, made with banana, protein powder, etc. —-which are great in their own way, but this morning I just wanted a stack of classic fluffy diner style pancakes. So I set out on a mission to make just that— but without dairy, eggs, or gluten. I’m so happy with the result– and I can’t wait for you to try them. I jazzed the stack up a bit and made ‘baklava pancakes’ topped with honey + chopped toasted nuts + warm spices, but feel free to enjoy these however you prefer your pancakes.
INGREDIENTS:
1 1/4 cup oat flour
1/4 cup almond flour
1 cup dairy free milk
1 tbsp apple cider vinegar
1/2 teaspoon vanilla extract
2 tablespoons maple syrup or honey
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions:
Whisk everything up in a big mixing bowl until a batter forms. Pour about 1/3 cup of batter in a pan on medium heat (grease before each pancake if it’s not a non stick pan) and once the pancake is bubbling, flip it. I made 6 larger pancakes, you could make more smaller pancakes if you prefer.
** For the baklava pancakes simply drizzle honey on top and then add chopped toasted pistachios, hazelnuts, and walnuts that have been tossed in cinnamon and a pinch of cloves.
What kind of oat flour do you use?
any kind of oat flour works! Just don’t use quick oats
LOVE your plate! Where is it from?
alexandria cummings ceramics 🙂
these were really light and fluffy but didn’t hold their shape and broke apart really easily. otherwise delicious.
Would these work as Waffles?