What is a weekend without pancakes? This recipe takes me back to Mom’s kitchen. Almost indistinguishable from conventional cakes, they get their excellent texture from the addition of flax meal and a bit of xanthan gum.
Gluten-Free Vegan Pancakes
1 cup Bob’s Red Mill All-Purpose GF Flour
1 tbsp. Baking powder
¼ tsp. Salt, optional
1 tbsp. Brown sugar
2 tbsp. Flax meal
¼ tsp. Xanthan gum
1 cup Almond milk, or any non-dairy milk
2 tbsp. Olive oil, or oconut oil, melted
1.Whisk dry ingredients together in a medium bowl and set aside.
2.Measure non-dairy milk and oil then add to dry ingredients, mixing just until well-blended.
3.Cook using standard pancake method.
Note: These are best on a seasoned cast-iron griddle, but any flat cooking surface will work.
Yield: 4-6 cakes.
I’ve already had cake tonight but if they were on my plate just now they wouldn’t stand a chance 😊
Thank you, Anna! They were quite delicious 🙂
I made them & loved them so much. I served them with a home-made simple rhubarb compote!
Aww, thank you, Sophie! Me too! I was really surprised how well they turned out. I LOVE rhubarb!
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