Gluten-Free, Vegan Pancakes

A gluten-free, vegan pancake recipe without the use of synthetic or natural egg replacers such as Ener-G or flaxseeds or bananas. Is that even possible???


Yes. Turns out, a genius of a home cook has developed a simple egg-free pancake recipe that is "light, fluffy and so delicious." I quoted that straight from the 50+ comments raving about the pancake recipe on FoodHero.org's website.



Who is FoodHero.org? Food Hero is a health eating advisory and initiative by the Oregon State University. Each recipe submitted to Food Hero undergoes testing by their nutrition educators for nutrition analysis, testing for overall flavor, color and texture. Food Hero is committed to provide low-income Oregonians healthy recipes that have low-cost, easy to find ingredients and easy to follow instructions. Eating well shouldn't just be for the privileged, and it is high time that we acknowledge that. You can find out more about Food Hero here, as well as information on how to submit a recipe and become a Food Hero!

I converted Food Hero's pancake recipe to make it gluten-free and dairy-free. The ingredients are basic, few in number and the directions aren't complicated. It is a delightful recipe to share with you. Hope you will like them!



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Gluten-Free, Vegan Pancakes by Foodhero.org

Ingredients
1 1/4 cups gluten-free flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 cup soy milk or alternatives
2 tablespoons vegetable oil
2 tablespoons water

Directions
1. Mix together flour, baking powder, sugar and salt in large bowl
2. In another bowl, combine milk, oil and water. Add to dry ingredients.
3. Stir until just moistened with visible clumps
4. Light oil a skillet or griddle and heat over medium heat.
5. Pour about 1/4 batter for each pancake onto the hot griddle. Pancakes are ready to turn when tops are bubbly all over and the edges begin to appear dry. Flip the pancakes and cook until golden and brown finish.

Notes + Inspiration
Add 1/2 cup fresh fruits to batter before cooking
Top with fresh fruit, soy or coconut yogurt or applesauce.


ngredients

1 1⁄4 cups
all-purpose flour
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1 cup
non-fat or 1% milk
2 Tablespoons
vegetable oil
2 Tablespoons
water

Directions

  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water. Add to dry ingredients.
  3. Stir just until moistened.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  5. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try adding fresh bananas or blueberries to the batter before cooking.
  • Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick. 
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with applesauce, fresh fruit or yogurt.
- See more at: https://foodhero.org/recipes/favorite-pancakes-without-eggs#sthash.pQBvUwLB.dpuf

1 1⁄4 cups
all-purpose flour
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1 cup
non-fat or 1% milk
2 Tablespoons
vegetable oil
2 Tablespoons
water
- See more at: https://foodhero.org/recipes/favorite-pancakes-without-eggs#sthash.pQBvUwLB.dpuf

ngredients

1 1⁄4 cups
all-purpose flour
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1 cup
non-fat or 1% milk
2 Tablespoons
vegetable oil
2 Tablespoons
water

Directions

  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water. Add to dry ingredients.
  3. Stir just until moistened.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  5. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try adding fresh bananas or blueberries to the batter before cooking.
  • Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick. 
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with applesauce, fresh fruit or yogurt.
- See more at: https://foodhero.org/recipes/favorite-pancakes-without-eggs#sthash.pQBvUwLB.dpuf

ngredients

1 1⁄4 cups
all-purpose flour
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1 cup
non-fat or 1% milk
2 Tablespoons
vegetable oil
2 Tablespoons
water

Directions

  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water. Add to dry ingredients.
  3. Stir just until moistened.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  5. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try adding fresh bananas or blueberries to the batter before cooking.
  • Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick. 
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with applesauce, fresh fruit or yogurt.
- See more at: https://foodhero.org/recipes/favorite-pancakes-without-eggs#sthash.pQBvUwLB.dpuf