…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!
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!