Thank goodness- we made it to the weekend. Again. We are exactly 6 weeks today in quarantine. So frankly, I guess that it doesn’t matter if it’s Saturday or Tuesday or whatever day, because they all kind of seem the same and pancakes are good every day. Did that make sense?! I’m not really sure anymore…
What I am sure about is that these pancakes are AMAZING. This recipe is in Pure Delicious and I realized that since all of you are also probably needing pancakes for breakfast or maybe dinner, or whenever, that the right thing to do would be to share the recipe!
I love these pancakes and have been making them for years. They are tender and have some tang from the vinegar and milk (which simulate buttermilk.) They are crispy edges from the frying and they are slightly fluffy and basically perfect for eating a huge stack of!
They are definitely on the skinny side (meant to be like that!) as opposed to big cakey pancakes. I love them with syrup and fresh fruit, but you can get as creative as you want! The girls sometimes like them with raspberry jam and powdered sugar.
Here are some of my other favorite pancake recipes:
Lemon Poppyseed Ricotta Pancakes
Spiced Pumpkin Pancakes
Banana Chocolate Chip pancakes
Sweet Potato Pancakes with Blueberry Sauce
- 1 ½ cups non-dairy milk (I used oat)
- 1 ½ tablespoons apple cider vinegar
- 2 cups all-purpose gluten-free flour
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- ¼ cup sugar
- ¼ cup vegetable oil or melted coconut oil
- Vegetable or coconut oil for frying
- Syrup
- Combine the milk and the vinegar and set aside
- In a mixing bowl, whisk together the dry ingredients and then add the oil and the milk combination. Whisk together until smooth and set aside.
- I like to heat a large heavy skillet or non-stick pan to medium-high heat and grease it with oil. Spoon the batter into the pan, a few pancakes at a time and fry until there are bubbles on the top of the batter and the bottom is golden. Flip the pancakes and cook another 30 seconds or so. Cook in batches and serve the pancakes hot with syrup and fresh fruit if desired!
Print Recipe
. I make gluten-free pancakes all the time. Yes, six weeks into a quarantine, but it looks like you’re out shopping a little bit
Fresh fruit.
That’s what I’m having a hard time with… is trying to make my fresh food and fresh veggies stretch until I shop again. 2-2 1/2weeks.
I did freeze some fresh blueberries, that I add to my pancakes.
Stay healthy, stay safe
Which all purpose gluten free flour? There are a lot and none of them use the same flour base (some use rice, others use chickpea and still others use sorghum!)
Great question!! I usually specify and it must have slipped my mind! I typically use Bob’s Red Mill GF AP baking flour but have also successfully used the 1:1!
Seriously, the best pancakes I have ever had. Making them as we speak.
I’ve been trying to get my kids to eat a plant-based diet for a while now. Breakfast has been the hardest part and we struggled to find a pancake recipe that actually tasted like pancakes. I tried this recipe on a whim and I’m so happy with it!! I did make 2 small changes, I added vanilla and I used applesauce in place of oil to make them low fat. Thanks for sharing your recipes, I’ve already found so many that I want to make.
Great! thank you Brandi!!