I’ve always believed breakfast should be a little celebration, a moment to savor before diving into the day’s chaos. When I first tried gluten-free vegan pancakes, I was a bit skeptical, thinking they’d miss that fluffy magic. But, oh boy, was I wrong!
These pancakes are like a warm hug on a chilly morning. They’re proof that you don’t need eggs or milk to whip up something delicious. Whether you’re gluten-free, vegan, or just curious, these pancakes are a game-changer.
Ingredients
Let me tell you what you’ll need. Just a few things here.
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup almond milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Tools And Equipment
When I make gluten-free vegan pancakes, I keep it simple. I grab a large mixing bowl for all the mixing fun. A whisk is my playmate here, making sure everything blends smoothly.
My trusty nonstick skillet does magic on the stove. I love how its surface cooks the pancakes evenly without any stickiness. You might need a spatula too, for those beautiful flip moments.
I also use a ladle or measuring cup. This helps pour the batter just right. Keeps all my pancakes the same size. It feels good to get them just right, don’t you think?
Directions
Get ready to make some delicious and fluffy gluten-free vegan pancakes with me! Follow these simple steps for a delightful breakfast experience.
Prep
First, gather all your ingredients and kitchen tools. This keeps things smooth and easy.
Make The Batter
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
Slowly pour in almond milk, melted coconut oil, and vanilla extract. Mix until just combined.
Cook The Pancakes
Heat a nonstick skillet over medium heat. Grease it lightly with a bit of oil.
Use a ladle or measuring cup to scoop the batter onto the skillet. Flip when bubbles form and edges look dry. Cook until golden brown.
Tips For The Perfect Gluten-Free Vegan Pancakes
Keep your pancakes from sticking by greasing the skillet with just a touch of oil. Trust me on this one. It helps a lot.
Don’t overmix the batter. It’s tempting to stir like crazy. But that toughens your pancakes.
Let the batter sit for a few minutes before cooking. This rest time lets the ingredients mesh.
Adjust the heat as you go. Too high and they burn fast. Too low and they won’t cook through.
Watch for bubbles on the pancake’s surface. That’s the cue to flip. Those bubbles are your friends!
Play with toppings. Fresh fruit or a drizzle of maple syrup adds a fun twist.
Make-Ahead Instructions
I’m all about making life easier! You can make these pancakes ahead of time.
Cook the pancakes as usual and let them cool completely.
Place a piece of parchment paper between each pancake to stop them from sticking.
Store them in an airtight container in the fridge for up to 3 days.
For longer storage, freeze them for up to a month.
When you’re ready to eat, pop them in a toaster or microwave until warm.
Conclusion
I’ve found that gluten-free vegan pancakes can be a delightful treat that everyone can enjoy. With the right ingredients and a little patience, you can whip up a batch that’s both comforting and delicious.
Whether you’re making them for a leisurely weekend breakfast or prepping ahead for busy mornings, these pancakes are sure to bring a smile to your face. Don’t hesitate to get creative with toppings and enjoy the process of making something that’s not only tasty but also caters to different dietary needs. Happy cooking and even happier eating!
