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.
