Gluten free, dairy free, soy free, and nut free fluffy pancakes that taste out of this world!
Cuisine Dairry Free, gluten free
Keyword Gluten Free Pancakes
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
1tsppowdered maple sugar - optional
1/2cupunsweetened coconut milk beverage
1/4cupunsweetened apple sauce
1tbspavocado oil or coconut oil melted
Vegan butter for coating pan
1small sliced or cubed apple(my preference is gala or pink lady)
sprinkle of cinnamon
coconut nectar or maple syrup for drizzling
1tbspunsweetened vanilla protein powder
In a small bowl combine all dry ingredients, set aside.
In a medium bowl whisk together all wet ingredients.
Whisk dry ingredient mixture into wet ingredient mixture until fully combined. Let sit for 5 minutes (this will help it slightly thicken).
Warm a skillet or pan to medium-high. Coat with ½ tsp of vegan butter. With a ice cream scooper, scoop as many pancakes that will fit on the pan (my pan fits three). Make sure to leave half an inch or so between the pancakes.
Once small bubbles start to form around pancakes wait 20-30 more seconds and then flip. This is usually at the 2 minute mark.
Cook reverse side for 1-2 minutes and plate. Repeat until batter is done.
TIP: to give the pancakes added height (like the pancakes you see in food photography pics), pour each pancake scoop in the pan, wait 15 seconds and pour another half scoop on top. This will make the pancake taller and even more fluffier. Do not pour more the half a scoop on top or else it will spill over the original scoop; you want it to be the same size or smaller than the scoop you poured first.
When pancakes are finished cooking, rest on a wire rack or thick paper towel to prevent pancakes from getting soggy.
Pancakes can be stored in the freezer for 2-3 months. Make a double batch and freeze a few for those on-the-go moments.
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