Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tablespoon ground flaxseed (flax egg)
- 3 tablespoons water
- 1 cup almond milk (or other plant-based milk)
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Vegan butter or oil for greasing the pan
Instructions
- In a small bowl, mix ground flaxseed with water and set aside for 5 minutes to thicken.
- In a large bowl, whisk together gluten-free flour, baking powder, and salt.
- In another bowl, combine the flax egg, almond milk, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it with oil or vegan butter.
- Pour ¼ cup of the batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.
- Serve warm with your favorite toppings like fruit or maple syrup.
Notes
- Resting the batter for 10 minutes will give fluffier pancakes.
- Substitute almond milk with any plant-based milk such as oat or coconut.
- For extra flavor, add cinnamon or fresh berries to the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free
Nutrition
- Serving Size: 2 pancakes
- Calories: 150 kcal
- Sugar: 4g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan gluten-free pancakes, dairy-free pancakes, egg-free pancakes, healthy pancakes, vegan breakfast