Building from the last post “pancakes without a recipe” this recipe is for gluten free pancakes. Gluten free pancakes are a bit more delicate than pancakes using wheat flour. For this gluten free recipe I used a combination of three gluten free flours to build structure. When using gluten free flours it is vital to use a combination of flour textures (buckwheat and rice) and a starch (arrowroot). The ratio here worked delightfully well, or you could use a pre-mixed gluten free baking mix.
Light and Fluffy Gluten Free Vegan Pancakes
- 1 TBL chia seeds
- 1/3 cup water
- 3/4 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 banana
- 3/4 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/4 cup arrowroot starch
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- Coconut oil for cooking.
- Briefly mix chia seeds and water in a mixing bowl and set aside until the chia has jelled a little, about 5 minutes.
- Mix the non-dairy milk and apple cider vinegar together and set aside to curdle, about 5 minutes.
- Once the chia seeds have started to jell, mash in the banana and stir to combine.
- Add buckwheat flour, brown rice flour, arrowroot starch, baking soda, and salt mixing to combine dry ingredients without working to hard to mix them with the banana and chia mix at the bottom of the bowl.
- Add the curdled milk and vanilla whisking the ingredients until they are uniformly wet and combine.
- Heat your favorite pancake pan over medium heat. I use a large cast iron pan.
- Once your desired pan is hot melt a little coconut oil in the pan, I use about a teaspoon per batch, and pour the batter into the hot pan. I usually make one big pancake at a time, but you can also do smaller ones and do however many fit in your pan.
- Cook on one side until the sides of the pancake are starting to look dry and the cooked side is turning a delightful golden brown, about 2 minutes.
- Flip pancake and cook until the second side is also golden brown, about 1 more minute.
- Serve piping hot with topping of your choice like this cinnamon roll topping.
What is important for successful gluten free pancakes?
- Texture (the ratio and combination of flours, and combination of wet and dry ingredients, a leavening agent, and other ingredients to add structure)
- Flavor (Salt, vanilla, and banana in this recipe)
- Toppings (maple syrup, molasses, butter, or other)
How I decided what to use for this recipe:
I wanted gluten free pancakes as Wolfie may or may not have a sensitivity. I also wanted a yummy pancake with light texture and just enough flavor to stand up to the butter and maple syrup. Texture was the most important thing here. I used three gluten free flours for a light texture, and both banana and chia seeds for structure.