Buttermilk Pancakes, Vegan and Gluten-free
These Buttermilk Pancakes are made with a blend of oat flour and gluten-free flour along with ground flax seeds, but contain no eggs or dairy.
Equipment
- 1 Large Mixing Bowl
- 1 Wire whisk or fork
- 1 Rubber spatula Or wooden or stainless steel spoon
- 1 Measuring cups
- 1 Set of measuring spoons
- 1 Non-stick skillet
Ingredients
- 2 1/2 cups unsweetened soy milk or other plant-based milk, or vegan yogurt
- 2 tsp. apple cider vinegar or lemon juice
- 2 cups oat flour
- 1 cup gluten-free flour blend or millet flour
- 2 T ground flax seed
- 2 T tapioca starch
- 2 T brown sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Mix the plant milk with the vinegar or lemon juice in a medium sized bowl and set aside for at least 10 minutes.
- Meanwhile, in a large mixing bowl, combine both flours, ground flaxseed, brown sugar, baking powder, baking soda and salt. Mix very well with whisk or fork.
- Add the milk mixture to the dry ingredients and mix with rubber spatula or spoon until just combined.
- The batter will thicken as the oats and flax seeds absorb the moisture. If the batter seems too thick, add extra plant-based milk, about 1/4 cup at a time.
- Pour 1/4 cup of batter onto a preheated, nonstick griddle or pancake pan. Cook over medium low heat for 3-5 minutes on each side. Turn the pancake over when small bubble appear and it starts to get slightly brown around the edges.
- The pancakes should be golden brown on the outside. With gluten-free pancakes it is important that the heat under your skillet is low so they cook properly on the inside without overcooking the outside.
Notes
Nutrition Information (nutrition will differ if using millet flour)
Fiber 6g | Protein 11g | Potassium 296mg | Magnesium 84mg | Iron 3mg | Saturated Fat 1g | Sugars 5g |Sodium 501mg | Cholesterol 0mg | Carbohydrates 48g
nutrition values are an estimate