These are a super quick and easy breakfast, I think they took me a total of 30 minutes start to finish. They are refined sugar free and rely on baking soda, coconut milk, and chia seeds to replace the eggs. It makes a perfect portion of cakes, rounding out at 2 cakes per batch. Surprisingly, these are super fluffy for gluten free pancakes, potentially the fluffiest I’ve ever made! They are also plain so can be topped with any of your favorites!
Ingredients
- 3/4 cup gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp salt
- 2 tsp apple cider vinegar
- 1 tsp vanilla
- 1 tbsp. flax or chia seeds
- 3 tbsp. coconut milk
- 1/4 to 1/2 cup dairy free milk
- 1 tbsp. peanut butter
- 1 tbsp. neutral oil plus more for cooking
- maple syrup, bananas, and other toppings
Instructions
- Combine chia/flax and coconut mix into a bowl and set aside to gel for 5 to 10 minutes
- Combine all of the dry ingredients into a small mixing bowl
- Add all of the wet in to the dry and stir until combined
- Heat oil or vegan butter in a skillet over medium low heat
- Once warm, add half the batter to the pan. Flip once bubbles form in the middle of the cake and the edges look dry
- Cook for 1 – 2 additional minute on the other side, or until golden
- Repeat with the other half of the batter
- Plate cakes with maple syrup, honey, bananas, apples or whatever your favorite pancake topping is
Enjoy!
Green and Gluten Free 