Gluten Free Vegan Strawberry Apple Pancakes

I was all ready to make pancakes when I realized I was out of most of my gluten-free flours… no GF all purpose, no sorghum, no coconut flour…running low on buckwheat flour. Oh dear! But, the little switch up I ended up doing make some delicious pancakes! 🙂 They flip really nicely and have a bit of a complex flavour. Super delcious, basically… Ok, I’m rambling… onto the recipe!

Makes approximately 13 pancakes when using 1/4 cup of batter for each pancake.

Prep time
Cook time
Total time
Serves: 6
  • ⅔ cup chickpea flour
  • 1 cup + ⅓ cup buckwheat flour
  • ½ tbs coconut sugar (or xylitol)
  • 1 tbs mix of raisins, dried cherries and dried cranberries (or just raisins, or omit)
  • 3 tbs frozen strawberries, chopped into small pieces (or use fresh - I only had frozen)
  • 1 medium apple, finely chopped
  • ¼ tsp cinnamon
  • 2 tsp baking powder
  • pinch of sea salt
  • 1 tsp pure vanilla extract
  • 1 cup + ⅔ cup unsweetened almond milk
  • coconut oil (for skillet), if needed
  1. Add a small amount of coconut oil onto a non-stick skillet/pan and pre-heat to medium heat.
  2. In a large bowl, add in all of the dry ingredients, except for the apple and strawberries and mix to combine. Then add in the vanilla extract and milk and combine together. Stir in the apple and strawberries. If batter is too thick, add in extra tablespoons of milk or water, one tablespoon at a time.
  3. Once skillet is heated, get out a ¼ measuring 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 for a couple of minutes. It should be easy to flip over when it is ready. The other side will take less time to cook - about one minute. Place each cooked pancake onto a heating rack while you cook the rest of the pancakes.
  4. All done! Yum yum. I eat these with some of the following: natural peanut butter, vegan cream cheese, no sugar added jam, earth balance soy free butter spread, natural syrup, fresh berries, sliced banana...




*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.




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One comment

  1. […] Pancakes – Mix pancake batter quickly (especially handy when you are adding banana, oats, sweet potato, pumpkin etc…) in your blender and pour right from the blender into the skillet! […]

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