…Aaaand I’m back from Seattle! The trip went great, as you can probably tell from all of my previous posts, but the one thing I missed the most from home was my own, fully stocked kitchen! Needless to say that as soon as we returned, I started cooking up a storm, and my first creation was this breakfast – Strawberry-Banana Pancakes that can be made gluten-free:
These pancakes go well with a glass of almond milk!
What makes these pancakes gluten-free? The flour! The recipe calls for a combination of brown rice and oat flours. Brown rice flour doesn’t contain gluten naturally, and oat flour can be made gluten-free if you grind up some certified gluten-free old-fashioned oats in a food processor or a coffee grinder (I use the second one). Make sure the labels on the package of oats say ‘Certified Gluten-Free’ if you’re cooking these for someone with a gluten sensitivity!
The batter for these pancakes was a breeze to make, but it took a while to get them cooked through in the pan – be aware of that! I’ve noticed that this is an issue with most vegan pancakes (at least the ones I made!), but since the ingredients in this recipe can’t cause any problems if consumed raw, don’t be too worried if the pancakes don’t cook through completely. It took me at least 15 min of flipping them from side to side before I considered them done. When the time came to eat, these turned out to be worth all the trouble!
A tip: use two pans at the same time when cooking these pancakes. This will cut your time of standing in front of your stove quite a bit! This is especially valuable when your pancakes take a while to cook through.
All right, now the recipe!
These delicious vegan pancakes can be made gluten-free if you use certified gluten-free oats. make sure to check the labels!
- 1 Tbsp ground flaxseed + 2 Tbsp water
- 1 banana, cut into chunks
- 1 cup strawberries, fresh or frozen, cut into the same size chunks as bananas
- 1/2 cup brown rice flour
- 1/2 cup old-fashioned oats (certified gluten-free if necessary)
- 1Tbsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
- 1 1/4 cup almond milk (or other non-dairy milk)
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar (optional - see notes * below)
- 1 tsp vanilla
- Maple syrup, or other toppings of choice
- Combine ground flaxseed and water in a small cup. Whisk with a fork to mix, set aside for 5 min.
- To make oat flour, put old-fashioned oats into a clean coffee grinder and pulse a few times until powdered. Alternatively, use store-bought oat flour.
- In a large bowl, add all of the dry ingredients and mix until combined.
- In a medium bowl, mix together all of the wet ingredients.
- Add wet ingredients and flaxseed to the bowl of dry ingredients. Stir, then add chopped bananas and strawberries. Mix until just combined - do not overmix! Set aside for 10 min.
- Meanwhile, heat up 1 or 2 nonstick pans on medium heat. Spray the pans lightly with olive oil spray.
- When the pans are hot, add 1/4 - 1/3 cup of batter to form 1 pancake. (I usually fit 3 pancakes per pan). Lower the heat slightly not to burn pancakes. Cook about 5 min, flip, and cook 5 min more. If pancakes seem not done after 10 min, flip again and cook 2-3 min more per side (also see notes ** below).
- Serve drizzled with maple syrup or other topping of choice.
*Feel free to omit adding brown sugar if you plan on using maple syrup as a topping when serving the pancakes. **You might be tempted to cook these pancakes on higher heat to speed up the cooking, but it's easy to burn them when the pan is too hot, so proceed with caution. To bake these through, you'll need lower heat applied for a longer time.
Have you ever had any trouble making sure your vegan pancakes are baked through well? Maybe there are some tricks you learned that make this happen? Please share in the comments, I’d love to know!