Pancakes. Gluten-free, egg-free, dairy-free pancakes. For awhile I was not sure if it was even possible. I have tested, and tested, and tested. And finally, this is it! Pancakes that even my husband (who eats a more “traditional” diet) will eat.
No gumminess, no sits-in-your-stomach-like-a-rock, no sandy texture. Just a light and fluffy, mild flavored, perfect vehicle for butter (or substitute) and syrup. Because, in my book, that’s what pancakes are all about anyway. Maple syrup. Bring it on.
These pancakes are so easy to throw together using a flour blend. It’s super convenient to be able to pull out one flour, it saves so much time! I created my own flour blend with my favorite gluten-free flours. Not surprisingly, it is much more budget-friendly to make your own blend than to buy pre-made. I’ll be sharing my favorite sources for flour soon, but you should be able to find the ones I use for my blend in the natural foods section of your local grocery store.
These pancakes should work just fine with your favorite gluten-free blend but I have only made them with my own blend. Let me know if you try something else! I would love to hear about it.
Make pancakes to enjoy with your family this week!
- 2 cups Milo & Oats Blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (or a pinch of stevia)
- 3 tablespoons coconut oil (or butter), melted
- 1 teaspoon vanilla
- 1½ cups almond milk (or milk of choice)
- 2 teaspoons vinegar
- Stir almond milk and vinegar together in a large bowl. Add melted coconut oil and vanilla.
- In another bowl, whisk together M & O Flour Blend, baking powder, salt, and sugar.
- Stir the flour mixture into the milk mixture and set aside while griddle is heating.
- Over medium heat, cook pancakes until bubbles form on surface. Flip and finish cooking. Repeat.
- Break out the maple syrup and enjoy!