I woke up this morning with a little bit of hunger. As I sat contemplating what I wanted to make I realized it had been a long time since I had tasted a good buttermilk pancake. The only question I had was if I could make gluten free vegan buttermilk pancakes. If you are only on a gluten free diet, you’re all set. However, if you are on a vegan diet as well, it takes an extra step or two. Here is how I did it:
Ingredients:
- 1 1/4 cup of gluten free self-raising all purpose flour
- 2 Tablespoons of raw organic cane sugar
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/4 teaspoon of vanilla powder
- 1/4 teaspoon of sea salt
- 1 cup of coconut milk combined with 1 Tablespoon of vinegar or lemon juice
- 2 Tablespoons of olive oil
- 1 Tablespoon of ground flax seed powder mixed with 3 Tablespoons of water
The first thing you will want to do is combine the coconut milk with the vinegar or lemon juice and whisk completely. Let this stand for 5 minutes. Whisk the ground flax seeds (or your favorite egg replacement equivalent to 1 egg) with the water and olive oil. After the coconut milk with the vinegar or lemon juice has stood for 5 minutes combine all wet ingredients and whisk completely. Set aside.
In a medium to large mixing bowl add all the dry ingredients and whisk completely. We use Dove’s Farm gluten free self-raising all purpose flour. If you cannot find it click here in North America or click here in Europe. Once all the dry ingredients are whisked, combine with the wet ingredients and whisk until all the flour is mixed in completely smooth.
Coat a medium frying pan with olive oil and place on the stove over medium heat. Once the olive oil begins to sizzle, add a soup ladle full of the batter on one side of the pan and another ladle full on the other side. Using a spatula, check every minute or two under the pancakes to make sure they are not sticking very much. Flip the pancakes every 2 minutes until both sides are a nice golden brown color and the inside is cooked nicely.
This recipe should make you 6 to 8 nice, thick and delicious gluten free vegan buttermilk pancakes! This is a great gluten free vegan breakfast recipe!
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Jake, with all the yummy stuff you do, you over-spoil women… whatever I do or say, Mary responds with the same annoying answer: ”yeah, but Jake makes pancakes for breakfast, what about you???”
I see word travels fast! Oops, I should be more careful for the sake of men everywhere! I got a good laugh out of this comment!
Can’t wait to try these! Is this canned coconut milk or the one in the carton?
Hello Caterina! For this recipe we used a full fat coconut milk from a can.
Hi
I’m allergic to coconut milk and almond milk. Any substitution you can suggest that won’t take away from the taste of this recipe?
Thank you!
Hello Crystalin!
The coconut milk used in this recipe is not so much for flavor as it is for it’s texture. As far as we know there is no substitute for the texture of coconut milk. Even almond milk would not work for this recipe. Can you eat something like soy yogurt? I would try a vegan based yogurt or mashed bananas mixed with a little bit of water. I have not tried these methods but they are the first two substitutes I would consider.
You’re welcome! Thank you for the question!