The Best Vegan Pancakes Recipe
These vegan gluten free pancakes are super fluffy, eggless pancakes made without any egg substitutes without sacrificing flavor or texture!
Yield: 8 pancakes
Ingredients
- 1 ¼ cups (175 g) basic gum free gluten free flour
- ½ teaspoon xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 1 cup (8 fluid ounces) unsweetened nondairy milk at room temperature (my favorite is unsweetened almond milk)
- ¼ cup (64 g) smooth applesauce
- 1 teaspoon pure vanilla extract
- 2 tablespoons (28 g) vegan butter melted and cooled
- Sliced bananas and maple syrup for serving (optional)
Instructions
- In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar, and whisk to combine well.
- Add the milk, applesauce, vanilla, and melted vegan butter, and mix to combine well. The mixture should be thick but smooth.
- Heat a griddle or nonstick or cast iron skillet over medium heat. Grease it lightly, and pour or spoon portions of about ¼ cup of batter onto the hot griddle.
- Spread each into a round about 1/4-inch thick. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes).
- With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds).
- Remove from the skillet, and repeat with the remaining batter.
- The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F before serving, then topped with sliced bananas and maple syrup before serving warm.
- They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use. Defrost in a warm toaster oven before serving.