These pancakes are gluten-free, vegan and 100% yummers! And so easy to make. You know I like quick and easy in the kitchen. Who has hours to slave over a hot stove? Not us. But that doesn’t mean we can’t enjoy good home cooked, healthy meals like this one. Low sugar, good fats and protein packed.
Obviously, if you’re allergic to peanut butter this will be a no go. I’ll provide substitutes you can use instead.
- 1 cup gluten-free all purpose flour
- 1 tablespoon coconut oil
- 2 teaspoons baking powder (aluminum-free)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt (optional)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla
- *1/4 cup peanut butter
- 1 cup of unsweetened almond milk
*substitutions: cashew or almond butter, applesauce, blueberries, experiment!
1. In a medium size mixing bowl, sift together flour, baking powder, cinnamon, salt and coconut oil.
2. In a separate bowl, combine sweetener, vanilla, peanut butter (or substitution), and milk. Slowly mix in half of the liquid into dry bowl, stirring constantly. Mix until you get the lumps out of the batter.
3. On a greased, heated griddle or pan over medium heat (or low depending on your stove), begin to cook pancakes about a 1/4 cup of the batter for each one, or a couple of teaspoons.
4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve with butter and maple syrup on top if you’d like!
The result will look like the photo above, which was my first try experimenting with this recipe. Yes, they were as good as they look. In fact, just looking at the picture makes me want to make them again!
For years, we’ve been searching and experimenting for a GF pancake recipe that actually tasted like real pancakes and stuck together instead of falling apart. This is it, enjoy!
©2015 Lauralyn Kearney