Foolproof Vegan Pancakes (Gluten-free)

I always loved pancakes. I made them more times that I could count, using more recipes that I can remember. You would think with so much practice I should be able to make them at least presentable, right? Alas, with all that practice and all my love for aesthetics my pancakes were never even decent to look at. Sure, with time I learned how to hide their imperfections with presentation, but seriously, I could easily win in a competition amongst the ugliest pancakes that were ever made 🙈. Who would have thought, that only after I start experimenting with vegan recipes, I would effortlessly achieve my first ever stack of pancakes that could be called “pretty”. Strangely enough these are the best tasting pancakes I’ve ever made as well. I am not even gonna pretend that I have made my research before even attempting vegan pancakes, ’cause I did no such thing. These babes created themselves by pure chance. I was looking for something in my pantry and realized that I had an unopened bag of Trader Joe’s All-Purpose Gluten Free flour. I took it out, turned it over to look at the ingredients and saw a recipe for pancakes. Instantly, at 5 in the evening, I decided to drop whatever I was doing and make some pancakes for dinner. I took that exact same recipe, swapped the regular milk for soy milk, butter for coconut oil, eggs for banana and sugar for date syrup. They came out just perfect! To make sure it wasn’t a fluke, I repeated the recipe the next day and they came out even better. And that vegan caramel sauce from the previous post on top of these pancakes just kills all the competition. That is it! I am erasing from my memory all other recipes I’ve ever known and tried and calling this one my “signature-family-traditional-essential-what-have-you” go-to recipe.

Foolproof Vegan Pancakes (Gluten-free)
Recipe type: Breakfast
Cuisine: American
Serves: 10 pancakes
  • 1 large banana
  • 1 cup soy milk, or any other unsweetened plant based milk, at room temperature
  • ¼ cup coconut oil, melted
  • 2 tbsp Just Date Syrup, or maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1⅔ cup (8 oz/220 g) Trader Joe's All-purpose Gluten-free flour
  • 1 tsp baking powder
  • Coconut oil spray, for greasing
  1. Peel the banana and press thru a potato ricer into a mixing bowl, or mash it really well. Add milk, melted coconut oil, Just Date Syrup (or maple syrup), salt and vanilla extract and whisk well to combine.
  2. Sift together the flour with baking powder into wet ingredients and stir well to combine using a wooden spatula.
  3. Place a non-stick skillet over medium heat and let heat through. Spray the surface for the skillet lightly with coconut oil spray and using a ¼-cup measuring cup to ladle the batter onto the hot skillet. Cook pancakes for about 2-3 minutes on each side, or until golden brown.
  4. Serve the pancakes immediately with your favorite syrup, or with vegan caramel sauce.

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