Gluten Free Pancakes!!! (vegan if you care about that too)
Two Versions of Gluten Free Pancakes:
Fluffy Flourless Banana Smoothie Pancakes (Vegan, Gluten Free, Sugar Free)
Inspired from Big Man’s World
Ingredients
- 1 heaping cup rolled oats gluten free, if needed
- 1/4 cup milk of choice non-dairy, if needed
- 1 ripe banana
- 1 tbsp baking powder
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup*
- Optional: 1 tsp vanilla extract or ½ tsp cinnamon
Instructions
- Combine all the ingredients in a blender. Blend until smooth.
- Allow the batter to rest for 5-10 minutes, giving the oats time to absorb liquid and thicken.
- Preheat a nonstick pan over medium high heat. Once hot, pour in about ¼ cup of batter.
- Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
- Repeat until all the batter is used up.
- Add your toppings of choice and enjoy.
Healthy Buckwheat Pancakes
Inspired by Deserts with Benefits
INGREDIENTS:
- 60g (½ cup) Buckwheat Flour
- ½ tsp Double-Acting Baking Powder
- 2 TBs of Maple of Syrup
- ⅛ tsp Salt
- ½ cup Unsweetened Vanilla Almond Milk (or milk of choice)
- frozen or fresh blueberries
DIRECTIONS:
- Spray a nonstick pancake griddle with cooking spray and place over medium heat.
- In a small bowl, whisk together the buckwheat flour, baking powder, maple syrup and salt. Stir in the almond milk and blueberries.
- Scoop a large spoonful of batter onto the pan, cook for 2-4 minutes or until entire surface looks dry and bubbles no longer pop on the surface. Flip and cook for an additional 2-4 minutes. Do this until all batter is used up.
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