GLUTEN-FREE VEGAN PANCAKES » Light and fluffy pancakes you cannot live without!

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and higher in protein.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Water is a cost-effective option, though it alters flavor.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and widely available.

Start by cooking 12 ounces of frozen organic blueberries in a pan without adding anything else.

Mash the blueberries with a potato masher as they soften.

Blend 1 heaping cup of rolled oats until it turns into flour, then pour it into a bowl.

Add 1/2 cup of buckwheat flour to the bowl.

Mix in 1 teaspoon of baking powder and 1 tablespoon of flax into the dry ingredients.

In a blender, combine 2 dates, 1 teaspoon of vanilla extract, 1 teaspoon of apple cider vinegar, 1/2 banana, and 2 cups of unsweetened almond milk.

Blend until smooth, ensuring there are no date chunks left.

Pour the wet mixture into the bowl with dry ingredients and stir until combined, noting that the batter will thicken as it sits.

Heat the griddle to about 3.25 (medium heat) for cooking the pancakes.

Once the griddle is hot, pour about 3-inch rounds of batter onto it, making about a dozen pancakes total.

Cook until bubbles form on the surface and stay popped, then flip the pancakes to cook the other side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens