Gluten Free Pancakes with Vegan Optional
This recipe is the golden standard against which all other gluten free pancakes should be judged. We made this recipe so that it could be easily modified into a vegan recipe by replacing the egg by any available egg replacement. Remember that not all gluten free flours are created equal, so feel free to make your own adjustments.
Prep
Prepare the Batter
Measure and add the ingredients into a bowl in the order of appearance and whisk for 30 seconds. Allow the batter to rest for at least 5 minutes. Gluten free batters perform better when allowed to rest as it helps batters become thicker the longer they hydrate.
- Eggs(or egg replacement)2
- Plant Based Milk(oat preferred)1 ¼ cups
- Coconut Oil(or avocado)1 ½ Tbsps.
- Gluten Free Flour(all purpose)1 cup
- Granulated Sugar(or beet sugar)3 Tbsps.
- Baking Powder1 tsp.
- Baking Soda½ tsp.
- Kosher Salt½ tsp.
Cooking Steps
1. Preheat the Cookware then Spray with No-Stick Spray
Preheat the pan to 410°F/ 210°C (high), then lightly spray with no-stick spray.
2. Pour the Pancake Batter
Using a 2 oz (6cl) ladle or a 1/4 measuring cup, pour the batter into the center of the pan. Use the bottom of the ladle to spread the batter.
3. Begin Cooking the Pancake
Cook the pancake for 3-4 minutes or until the edges begin to set. You may add your favorite topping at this point.
- Toppings(optional)as needed
4. Flip and Finishing the Pancake
Flip, then continue cooking for 3-4 minutes or until the pancake is fully cooked and golden brown.
5. Remove the Pancake
Transfer the pancake to an oven-proof plate or tray. Continue cooking the remaining batter, then turn the heat off.
6. Finish and Serve
Finish the pancakes with a touch of maple syrup. Serve immediately.
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