Vegan + GF breads that Don't Suck Series - Pancake Recipe #1

Continuing a Sunday tradition even with food limitations

Anybody who is close to me knows that when I am trying to develop a recipe, write an article, or just learn something that I am truly interested in, I will obsess about until it is as perfect as I can get it. This means consulting the experts, conducting experiments, and shoving food into the mouths of whomever is around and demanding their brutal truth.

I need this brutal truth, it will be the backbone of my businesses success. It is so important that I am working on a sticker of Simon Cowell to stick to the front of a Novena Candle jar in order to attract more brutal truth into my life.

Being vegan is easy. My husband is into it and not cooking meat or meat byproducts in our kitchen makes life simpler as I don’t have to worry about cross contamination and everything can be composted. Also, leftovers tend to keep longer. However, adjusting to a wheat free diet is different. After all, so much tradition is centered around bread-like food, such as pancakes, dinner rolls, loaves of bread, crepes….

A coveted Sunday tradition in the Weisend household is Sunday Pancakes, often made with creative topping combinations or fillings. After, I learned that I had a wheat allergy, I thought those days were over. Well, sort of… I mean, I knew that working with gluten free flours could be difficult and that coming up with a pancake that held together on the griddle, but was tender, browned beautiful, and still had that delicious Sunday Morning flavor was going to be a challenge. It took me a few weeks of feeling dopey about until I decided to take on the challenge and this is the recipe I came up with, and honestly, I think it’s pretty dope. I am naming it pancake recipe #1 because I will continue my experiments but with different flours, including my own GF pancake mix recipe. This one is made with Bob’s Red Mill All Purpose Flour.

So, let’s gets started.

Note: This is a very easy recipe, but there is one thing that is quite important and that is you need to let the batter rest for about 30 minutes so that the flour full hydrates.

Watch Video to see how they look in action: Gluten Free and Vegan Pancake Recipe

Vegan & Gluten Free Pancake Recipe #1 - serves at least 4 hungry people

Ingredients:

3 cups of Bob’s Red Mill GF all purpose flour

2 tablespoons of baking powder

1/4 + 2 Tablespoons cup of melted vegan butter, I use Miyoko’s

2 flax eggs (2 tablespoons of flax blended into 5 tablespoons of water and let rest until thickened about 5 minutes

1 mashed banana

1/2 tsp sea salt

1 tablespoon of maple syrup

1 1/4 cup of dairy free milk or more depending on how thick you like your pancakes

1/2 teaspoon of cinnamon

a pinch of cardamom (optional, but really good with blueberries, coconut…)

Instructions:

Blend all the ingredients together until smooth and let rest at room temperature for 30 minutes.

Cook on skillet set to medium heat and flip when bubbly and the edges dry a little bit.

Keep warm in an oven set to 170 F while cooking the rest

*Add blueberries or chocolate chips will cooking