Unwritten fact: pancakes make the best memories. Ever. Every family has their set of pancake preferences and pancake traditions. Just hearing the word “pancake” conjures up visions of weekend mornings spent with family and friends and the comforting, familiar smell of something delicious wafting through the house.
Gluten-free pancakes are a major thing for me. I love them so hard that if I weren’t vain about my waistline, there’s a strong chance I’d eat a stack for all the meals. Sweet, savory, fruity, chocolate-y … no matter the flavor, I’m all up in their griddle. My favorite lazy Saturday morning breakfast? You guessed it: gluten-free pancakes.
Recently, I began playing around with vegan pancakes. If you’re familiar with vegan baking, you’re aware of how easy it is to make a vegan egg. Simply whisking together ground flax meal with water and allowing it to sit for a few minutes creates a similar consistency to an egg, and allows you to make tasty vegan treats.
Mashing up a couple of ripe bananas and adding them to pancake batter is a great way of keeping your vegan pancakes moist and full of flavor. I used a gluten-free all-purpose flour for this silver dollar pancake recipe, but I have also used brown rice flour and a combination of almond meal and brown rice flour to make this very stack of hot cakes happen. Whatever your flour preference, you will surely achieve a delicious and satisfying pancake to add to your scrapbook of memories.
Just about any gluten-free all-purpose flour will work for this recipe, but use brands (such as King Arthur) that do not contain xanthan gum.
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