American•healthy

Gluten Free Vegan Pancakes

These vegan gluten free pancakes are super fluffy, eggless pancakes made without any egg substitutes without sacrificing flavor or texture!

Ingredients

1+1/4 cup basic gum free gluten free flour
1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tbsp granulated sugar
1 cup unsweetened nondairy milk (at room temperature (my favorite is unsweetened almond milk))
1/4 cup smooth applesauce
1 tsp pure vanilla extract
2 tbsp vegan butter (melted and cooled)
Sliced bananas and maple syrup for serving (optional)

1
In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar, and whisk to combine well.
2
Add the milk, applesauce, vanilla, and melted vegan butter, and mix to combine well. The mixture should be thick but smooth.
3
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.
4
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).
5
With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds).
6
Remove from the skillet, and repeat with the remaining batter.
7
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.
8
They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use. Defrost in a warm toaster oven before serving.