Light & Fluffy Buttermilk Pancakes: Gluten Free & Vegan
I don’t know about you, but I kicked off the new year the only way I saw fit: with coffee and pancakes.
I know I’m supposed to be making resolutions and statements of grandeur about how kick ass this coming year is going to be and how I rocked 2012, but let’s be honest: that’s boooooring. And except for having an awesome kiddo, I kind of let 2012 slide on by.
So instead I’m going to talk about what I know best. Pancakes. The best breakfast around. They’re not just for weekends anymore. More specifically, dairy free gluten free pancakes that actually taste worth eating.
These pancakes are gluten free, dairy free, and vegan. Here’s the thing about baking gluten free and vegan pancakes: they tend to end up heavy and dense, not light and fluffy. They get even heavier if you try to stick with more whole grains and less starch {the starch makes up for the lack of gluten}.
But after many {many} practice rounds {yes- I eat a lot of pancakes}, I came up with a fluffy alternative. Whole grain, gluten free, dairy free, and not disgusting. See, I told you it was good way to kick off the year.
Gluten Free Vegan Buttermilk Pancakes
Ingredients
- 1 1/2 cups whole grain gluten free flour blend: 1/2 cup each of buckwheat, brown rice, and millet
- 1/4 cup oat flour
- 1 T cornstarch
- 1 T flax meal
- 2 tsp baking soda
- 3/4c almond milk + 1/2 tsp lemon juice
- 1/4 c applesauce
- 1 T blackstrap molasses
- 1/2 tsp cinnamon
- Optional: pecans and dairy free chocolate chips
Instructions
Prepare vegan/dairy free buttermilk by combining almond milk and lemon juice. Set aside.
Whisk together dry ingredients.
Stir in buttermilk, applesauce, and molasses.
Stir in optional mix ins. Let batter rest for a few minutes.
Pour pancakes onto medium hot griddle. Cook for a few minutes on each side- you’ll know it’s time to flip the pancake when the edges start to look dry and bubbles appear.
How did you kick off the new year?!
