Gluten Free Vegan Pancakes Food
GLUTEN-FREE AND VEGAN PANCAKES
Make and share this Gluten-Free and Vegan Pancakes recipe from Food.com.
Provided by XxXxkittykat
Categories Breakfast
Time 20m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Mix rice flour, baking powder, cinnamon, and nutmeg in a medium sized bowl.
- In another bowl, mix egg replacer, unsweetened applesauce, melted "butter", and stevia extract.
- Slowly combine both mixes.
- Add water (or rice milk, soy milk, almond milk) to desired consistency.
- Bake on a preheated non-stick griddle flipping once.
- Serve with syrup, fruit, honey, whatever!
Nutrition Facts : Calories 152.2, Fat 0.6, SaturatedFat 0.2, Sodium 45.9, Carbohydrate 33.7, Fiber 1.2, Sugar 0.1, Protein 2.4
VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES
This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Provided by Prose
Categories Breakfast
Time 25m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
- Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
- When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.
Nutrition Facts : Calories 193.9, Fat 9, SaturatedFat 0.8, Sodium 437.8, Carbohydrate 26.4, Fiber 2.8, Sugar 7.8, Protein 3.7
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- In a large bowl, stir together the oat flour, baking powder, and sugar. Stir in the remaining ingredients (non-dairy milk, oil, and vanilla extract) until just incorporated.
- Heat a non-stick pan to medium-low heat. If you don't have a really good non-stick pan, melt a little vegan butter or oil in the pan. Scoop about ¼ cup of batter into the pan for each pancake.
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