I love pancakes because they can be as simple or complicated as you want them to be, but it's because of their versatility that a perfect base recipe is an absolute must - and preferably one without all the excess sugar, oil, gluten and miscellaneous nasties!
So, based on a lot of research (thank you to One Ingredient Chef and Oh She Glows!) and experimentation resulting far too many undercooked pancakes that tasted like soggy cardboard, I have finally come up with the perfect, single serving vegan and gluten-free pancakes. These babies are sugar free, gluten free, dairy free and vegan, and have quickly become a breakfast staple for me.
- 1/2 cup buckwheat/brown rice flour
- 1 tsp sweetener (I like to use coconut sugar but you can use stevia to make this completely sugar free)
- ½ tsp baking powder
- 1/8 tsp baking soda
- Pinch of salt
- Flax egg: 1/2 tbsp ground flaxseed, mixed with 1.5 tbsp water, set aside for about 10 minutes
- ½ cup non-dairy milk
- ½ tsp apple cider vinegar
- 1 tbsp coconut oil to cook with
1. Sift dry ingredients into a mixing bowl and mix well.
2. Mix the non-dairy milk and apple cider vinegar in a separate bowl, and then add the flax egg.
3. Make a well in the dry ingredients and pour the wet ingredients in, mixing to combine (keep mixing to a minimal though!)
4. Heat a non-stick pan over medium-high heat for about 4 minutes and add coconut oil. Use ¼ cup of batter per pancake, flipping when you start to see bubbles. This should make about 3-4 delicious and guilt-free pancakes!
Happy pancake making!
(PS. For those of you struggling to get the perfect pancake, Andrew also has some really useful tips that you can find here!)