I recently found myself craving the absolute deliciousness known as pancakes, and was determined to find a gluten-free recipe that tasted just as delicious as the original kind. After doing a bit of researching and experimenting, I found one that is so delicious. I kid you not. I made these a few nights ago and Jana (who, I might add, does not normally eat gluten free) fell in love with them! They’re also vegan. :)
Eating gluten free may not be not the easiest thing in the world… but it’s certainly doable — at least it has been for me! Luckily it’s becoming increasingly easier to get access to substitute ingredients. I found every ingredient for this recipe right at Whole Foods!
1 cup gluten-free flour mixture*
2 teaspoons baking powder
1 teaspoon cinnamon
1 pinch sea salt
1/4 cup unsweetened applesauce
1 cup unsweetened almond milk
1 teaspoon vanilla extract
1 tablespoon agave nectar
*The key to gluten-free baking is to mix up the types of flours you’re using, instead of using just one. This helps create a better overall taste and texture. I used a flour that was pre-blended — made from sweet brown rice flour, tapioca flour, arrowroot flour, sorghum flour, and xanthan gum.
1. In a medium bowl, whisk together all of the dry ingredients.
2. Add the rest of the ingredients and whisk until well combined.
3. Heat a griddle or pan on your stove over medium heat, and cook the pancakes as you would normally!
4. Serve with whatever toppings you wish. I love topping mine with jusssst a bit of ghee, coconut oil, and sea salt. Then I drizzle over some more agave nectar and add fresh blackberries. Delicious!
This time around, I decided to make some mini pancake pops, as well! I just used some sticks that were left over from making these pressed flower lollipops. :)
More healthy recipes from the BLDG 25 Blog.
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