I usually have the hardest time with vegan/gluten-free pancakes, since they seem to stick horribly and crumble, but these have been the least stressful pancakes ever! So I am fairly certain you shouldn’t have any problems either. I have made them over 5-6 times now and it’s always easy-peasy. I triple the batch and freeze most of them so I always have a healthy quick breakfast on hand. You can always switch up the spreads/topping and fresh fruit you eat them with to keep things interesting.
A little random, but awesome: Have you ever seen Shaun the Sheep? It’s a wonderful stop motion television show. Look it up! I’m sure it’ll brighten your day.
- 1 cup buckwheat flour (finely ground up buckwheat groats)
- ¼ cup carob powder / cacao powder / chocolate protein powder (I usually add 2 tbs of cacao and 2 tbs of Amazing Grass chocolate drink powder)
- 8 packets xylitol / stevia / truvia (I used Xylitol-Plus) (These are all natural sweeteners)
- 1 tsp baking powder
- pinch sea salt
- 1⅓ cup + (1-2 tbs extra, if needed) unsweetened almond milk (I usually use plain, but used vanilla almond milk this time)
- 1 cup fresh or frozen blueberries
- opt: 1-2 tbs vegan chocolate chips (I omitted this time, but usually use Enjoy Life chips)
- coconut oil / extra virgin olive oil (if not using a non-stick pan - I usually only use a very small amount, if any... these pancakes have never given me any problems with sticking or falling apart!)
- Place all dry ingredients in a bowl (except the blueberries or chocolate chips) and stir to combine. Next add in the milk and use a spatula to mix all the ingredients. Fold in the blueberries and chocolate chips. The batter is quite thick, but you may add a tablespoon or two of almond milk if you wish to thin it out a bit.
- Heat a non-stick skillet to medium-high heat. Add a small amount of coconut oil or olive oil if needed. Once the pan is heated, get out a ¼ cup - ⅓ cup measuring cup to scoop the batter into the pan. Cook for a couple of minutes on each side. Once the edges start to crisp and/or the tops of the pancakes start to form bubbles, it is a good indication that they are ready to flip over. The second side will cook much more quickly.
- Repeat for the rest of the pancakes and serve warm with some maple syrup, jam, vegan cream cheese, fresh strawberries or blueberries, sliced banana, peanut butter... I usually eat these with a few sliced strawberries and a bit of vegan cream cheese. :}