Pancakes
Pancakes ( gluten free, vegan, dairy free, egg free, nut free)
Pancakes are one of those foods that can be enjoyed as a breakfast or dessert. They are filling, and can be easily made with whatever you want banana, chocolate chips, blueberries etc. Unfortunately many of the “healthy” pancake mixes just don’t cut it for me. I want my pancakes to taste like the real deal, and these do! You can’t really tell you’re eating a pancake without gluten, eggs, dairy, or oils. It just tastes like a good homemade pancake. I also like the fact that you can just make a batch, and freeze whatever you don’t eat. Or just make a batch to freeze so they are ready whenever those pancake cravings strike.
Details
Breakfast, egg free, dairy free, vegan, gluten free
Ingredients
1 cup gluten free all purpose flour (Bob’s Red Mill flour is the best for this recipe.)
1 cup milk of choice
1/4 cup unsweetened applesauce
2-3 tbsp. maple syrup
1 tbsp. flax meal
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. salt
Instructions
Mix all ingredients in large bowl. (batter should not be too thick or thin. If too thick add a little milk or water. If too thin add a little more four.)
Heat frying pan on high heat.
Melt about a tbsp. of coconut oil or butter. Make sure it coats the entire pan.
When butter or oil starts to bubble, then add a ladle full of the batter in the center.
Cook for about 3 minutes or until the pancake starts to bubble and you can easily flip with spatula. Cook on other side until golden brown.
Can keep extra pancakes in the refrigerator or freezer.
Note: Add 1 large mashed banana to batter to make banana pancakes. Or can add blueberries, or chocolate chips to batter for chocolate or blueberry pancakes.