Fluffy gluten free pancakes that are also egg free, dairy free and sugar free, an healthy and delicious breakfast idea!
Course Breakfast, Brunch
Cuisine American
Keyword gluten free, pancakes, vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Resting time 5 minutesminutes
Total Time 30 minutesminutes
Servings 5pancakes ca.
Ingredients
100grgluten free brown rice flour
100grgluten free white rice flour
100 grpotato or other gluten free starch
3 teaspoongluten free baking powder{can be replaced with 1 teaspoon baking soda + 2 teaspoon cream of tartar}
160grgluten free plant based milk (best if soy or almond)
1tablespoonlemon juice OR apple cider vinegar
60 grmargarine or vegan butter (melted){can be replaced with plain vegetable oil)
4tablespoonapple sauce
1 tsp vanilla extract (optional)
grated zest of one lemon (optional)
Instructions
To make the vegan buttermilk, add the plant based milk and the lemon juice (or vinegar) to a bowl, mix well and let it rest a moment, until the milk curdles or at least thickens. Should the milk not curdle, worry not, the recipe will still come out great.
Once ready add the melted margarine (or vegetable oil), the apple sauce and mix well
In another bowl add flours, starch, baking powder and mix well
Add the liquid part and mix until the ingredients are nicely incorporated
Add vanilla extract and lemon zest if desired
Let the batter rest a few minutes, in the meanwhile heat a non stick pan on low heat and grease with vegetable oil or a teaspoon of vegan butter
Pour the batter on the pan a couple table spoons at a time and let cook a couple minutes or until small bubbles form on the surface
Flip the pancakes over and cook another minute or two
Serve still warm and top with yogurt, jams, fresh fruit, nut butters or anything you want