1 1/4cupsgluten free baking flouror oats ground in a food processor or in a coffee grinder
1flax egg or egg replacement
1tablespoonbaking powder
1/2teaspoonsalt
1tablespoonmaple syrup
1cupSilk Protein Nutmilk + two teaspoons lemon juice or apple cider vinegar
1/4teaspoonground cinnamonoptional
1/2cupchopped strawberries
Instructions
Fluffy Vegan Strawberry Pancakes
Mix the Silk Protein Nutmilk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk.
In a large bowl, whisk the gluten free flour, baking powder, salt and cinnamon. Add the flax egg, maple syrup and the vegan buttermilk mixture and whisk until JUST combined and smooth. Don’t over-mix or you’ll get gummy pancakes. It’s okay if there are lumps. Fold in the strawberries. The batter will thicken slightly while you wait for the griddle pan to heat up.
Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Notes
One of the main things I’ve found when making pancakes is that overmixing your batter with gluten-free flour will lead to gummy pancakes! Even though there is no gluten in the dough, it still causes this. You want to mix your batter until it’s just combined and there aren’t any flour streaks. Lumps are totally fine (which is different from CLUMPS of flour).
Another tip when making gluten-free pancakes is to allow the pancakes to cook properly on both sides. I find with regular flour pancakes you can speed up cooking times but with GF pancakes, really cook them for 2-4 minutes on both sides.
Ensure both your baking powder and your flax meal is fresh! I found this out the hard way after 4 batches of pancakes haha! They play a huge role here in ensuring you get fluffy and delicious pancakes, so ensure they’re fresh. Test your baking powder with hot water separately (it should foam) and your flax meal should always be replaced after 4 months and always stored in the fridge.
How to store: If you have leftover strawberry pancakes, you can pop them in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave or in a 350ºF oven for about 10 minutes. To keep them from drying out, place them on a sheet pan and cover it with foil.
How to freeze: You can freeze these pancakes for up to 3 months. Store them in an airtight container or freezer bag with parchment paper between the layers.