I don’t know about you, but I have had a lot of unfortunate vegan pancake experiences in the past. So many wasted batches due to them sticking like crazy to the pan, falling apart, not cooking on the inside properly but burning on the outside. Ughhh!
However, I have been tinkering with different variations of the following recipe, and I am so happy to say that I have made these about 10 times (or more!) and have never had any problems and they don’t stick and they flip over like a dream. They’re also gluten-free, sugar-free, and full of apple and blueberries. Not to rub their awesomeness in, but they also freeze wonderfully! (How to heat them up after removing from the freezer is at the end of the recipe.)
* This recipe makes roughly 12 pancakes when using a 1/3 cup of batter for each cake. – However, I just remade these again today and made 9 extra thick pancakes… just as tasty!
- ⅔ cup sorghum flour (or gluten free all purpose if you wish)
- 1 cup + ⅓ cup buckwheat flour
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 packets stevia/xylitol (8g) (I sometimes omit this altogether and it tastes fine!)
- 1-2 tbs raisins/dried cranberries
- pinch of sea salt
- ½ – 1 apple, finely chopped
- handful of blueberries (fresh or frozen…I used frozen wild blueberries)
- 1 tsp vanilla extract
- 1 cup + ⅓ cup unsweetened almond milk(plus 3-4 extra tbs if batter is too thick or you prefer thinner pancakes)
- coconut oil / earth balance, for skillet (if you have a really good non-stick skillet you may not need any, but I used a small amount of coconut oil since it is healthy and tastes gooood)
- Add a small amount of coconut oil / earth balance or a spritz of olive oil to a non-stick skillet/pan and heat to medium-high heat.
- In a large bowl, add in all of the dry ingredients, except for the apple and blueberries and mix to combine. Then add in the vanilla extract and milk and combine together. Stir in the apple and blueberries. If batter is too thick, add in the extra tablespoons of milk, one tablespoon at a time. (I made half of my batch into smaller thicker pancakes and the other half into thinner ones, just to compare. Both worked and tasted fine.)
- Once skillet is heated, get out a ⅓ cup and add 2-3 pancakes to the pan (or however many will fit in your pan with enough room to flip each one) and cook on that side for about 4 minutes. If you aren’t sure when to flip them, carefully try to lift up one of the edges with a spatula, or you may even see bubbles forming on top of the pancake. They should flip easily without falling apart. The other side will take less time to cook – about 30 seconds.
- Place each cooked pancake onto a heating rack while you cook the rest of the pancakes.
- * If freezing: Allow pancakes to fully cool before placing them in a freezer bag or container. If you want to remove them from the freezer, I find the easiest way is to take out a couple the night before and place them in the fridge. Then, in the morning I heat the oven to 350F and just heat them up for about 8-10 minutes.
Topping Ideas: I always eat these with a bit of vegan herb cream cheese and strawberry jam, and I usually have a piece of fresh chopped fruit with them. So good!!