Do you have food allergies and just crave pancakes sometimes, especially on a lazy weekend morning?
I've made pancakes for my kids for years, but I've recently had to figure out how to make them without wheat, due to my daughter's allergy. So, I took my typical vegan pancake recipe and modified it a bit.
The first thing I did was to make the vegan 'buttermilk' and 'egg' and set them aside. They will be combined later with the oil and added to the dry mixture.
Now, here's the key to making these pancakes really tasty: add some oat flour to the batter. You can either buy it at the store or just grind it yourself. I prefer to grind myself because it's really easy. Just measure the oats, pour them into the grinder and hold the button until the mixture has a flour-like consistency:
I whisked all of the dry ingredients in a medium bowl, including the ground oat flour.:
I then combined all of the liquid ingredients, including the oil, in a measuring cup and added them to the dry mixture. Initially, the batter was a bit thin, but because the oats readily absorb liquid, it became thicker after a few minutes. I would recommend waiting 5 minutes or so before cooking the pancakes.
Once the griddle was hot enough, I poured about 1/4 cup of batter onto the griddle for each pancake...:
...and flipped them over after bubbles appeared on the surface and edges started to appear dry. I let them cook 1-2 minutes more and then start stacking them on the plates.
My daughter loves them just as much as she used to love my vegan whole wheat pancakes. I say that's a successful recipe!
(makes 8, 4" pancakes)
1/2 c gluten-free flour mix (6:2:1, Superfine rice flour, potato starch, tapioca flour)
1/2 c oat flour
1 T sugar
1 'egg' (2 tsp Ener-G egg replacer + 2 T coconut milk)
1 c 'buttermilk' (1 c coconut milk + 1 T cider vinegar)
1/2 t baking soda
1 t baking powder
1/2 t ground cinnamon
1/4 t salt
1/4 t xanthan gum
2 T mild vegetable oil
- Heat griddle over medium-high heat.
- Prepare the 'buttermilk' and 'egg' and set aside.
- Whisk together all of the dry ingredients in a medium bowl. For the oat flour, measure the oats in a food/coffee grinder and grind until they are the consistency of flour.
- Combine all of the liquid ingredients and stir into the dry mixture. Let sit for 5 minutes to thicken. If the batter become too thick, add more coconut milk, 2T at a time.
- When the griddle is hot enough (feels hot when you hold your hand directly above it), lightly grease it. For each pancake, pour 1/4 cup of batter onto the griddle.
- Cook 3 to 5 minutes, until bubbles appear on the surface and the undersides are golden brown.
- Turn the pancakes over and cook 1 to 2 minutes on the other side.
- Enjoy with vegan margarine, powdered sugar, fresh fruit, or syrup!