Sunday, March 8, 2015

Gluten-Free, Vegan Pancakes


Several years ago after Avery was born, I made a "Food Bucket List" of all the recipes I wanted to not only try, but make so good that as she grew up she would say, "Oh Mom, please make your ________! They are my favorite!" Every mom can dream right? At the time I had a few go-to recipes that were pretty good, but I wanted some I was famous for (in my home) and pancakes were at the top of my list along with hummus, gluten-free pizza crust and biscuits, and some "healthified" cupcakes and frosting for birthday parties.


I grew up eating Bisquick pancakes from home as well as pancakes from IHOP (anyone else used to love the strawberry syrup they had there?) and as I've gotten older, cleaned up my diet and cleared out the foods I had sensitivities to (gluten and dairy), pancakes became a little more difficult to make.

But with my new-mommy enthusiasm, I began testing recipes. I had flat pancakes, burnt pancakes, bland pancakes, and dry pancakes...but I didn't give up. Luckily I found a recipe from a blog several years ago (which is unfortunately no longer around for me to link to) and it really helped me to finally see some success. Since then, I've adapted the recipe some more and I truly think you will love the results. They are fluffy, golden and soft, sometimes rare features in gluten-free, vegan pancakes!

This is a recipe I make on almost a weekly basis so I have enough pancakes to get my family and I through the week. I usually have my pancakes each day for a morning snack to hold me over until lunch and with the greens in my diet and the reduced sugar in this recipe, I don't feel too guilty about indulging in this snack so frequently. Best of all they are homemade and since I can control the ingredients I don't have to worry about preservatives or other additives...win win!

Let's get started with that recipe:


"Gluten-Free, Vegan Pancakes"
Servings: 18-20 pancakes

Ingredients:
  • 2 cups rice milk (I use "Trader Joe's Rice Drink")
  • 3/4 cup unsweetened organic applesauce
  • 1/4 cup safflower oil (or whatever oil you use)
  • 2 tsp. apple cider vinegar
  • 3 tsp. vanilla extract
  • 1 cup brown rice flour
  • 1 cup millet flour
  • 1 1/2 cups tapioca flour
  • 1/2 cup Lakanto sweetener or coconut sugar
  • 1 1/2 tsp. guar gum or xanthan gum
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 2 pinches of salt


The dry ingredients

The wet ingredients...because they all would not fit in one shot!
Steps:
1. Combine all the dry ingredients into a bowl.

2. Combine all the wet ingredients into a second bowl, whisk together.


3. Combine dry into wet and stir until there are no clumps. Now allow the
batter to sit and thicken for at least 5 minutes.

4. While you're waiting, turn your griddle on to about 280 degrees. 

Since the batter is vegan (no eggs) I feed it to my batter-lovin girls who
eat it up by the spoonful. 

Check out the end of the video to see a funny animal sound conversation
I had with Mila while she ate her batter. 


Now that the batter has thickened and the griddle is warm you can use a 1/3 cup
measuring cup to scoop out the batter or I like to use an old ice cream scoop
we have that seems to get the portions right as well. 

5. Now pour the batter onto a semi-greased griddle (I use a tsp. or so of the safflower
oil I used earlier in the recipe and I spread it around evenly with a cloth
napkin.


6. Next I let the pancakes cook on the first side for about 3-4 minutes.

7. Then I flip them and cook the other side for another 3-4 minutes.


8. Once finished I remove them from the griddle and stack them on a plate
to cool.

Cooling off..

Once I get to the end of my batter I like to do some fun mix-ins like
chocolate chips (I use this brand: Lily's Sweets Baking Chips that
are sweetened with stevia)

Another favorite mix-in of our's is strawberries and since fresh strawberries
aren't in season, I just chop up some organic frozen ones and stir them into
the batter. Sometimes it helps to put the batter in a separate bowl for this part.

Then I cook them as I did with the previous batches.


So thick and fluffy!

Then the pancakes are complete! This batch makes about 18-20
pancakes if you use 1/3 cup batter per pancake, this pic is just a shot
of a few of them.


I usually try to make this recipe on the weekend and then I save them to
eat during the week.

Oddly enough, my favorite way to top my pancakes is with Earth Balance
Vegan Butter and Trader Joe's Organic Strawberry Fruit Spread. I used to use
maple syrup but that has about 27g of sugar for 2 Tbs. and just 1 Tbs. (all I
usually use my typical serving of 2 pancakes) has 7g of sugar. Yum!

Now I'm off to go save some of my pancakes before a hungry one-year-old
takes them!

Share below, what's your favorite pancake recipe? Do you like mix-ins? If so, what are they? Also, how do you top your pancakes? Can't wait to hear. 

If you make this recipe, tag me on Instagram @ashleysgreenlife, I'd love to see them. 
See you next week greenies!

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