Vegan, Gluten Free Pancake Recipe
Did you know Mardi Gras, or Fat Tuesday is also referred to as Pancake Day?! In many Anglican and Catholic European nations the week before Ash Wednesday is called “shrovetide,” which ends on Shrove Tuesday or Fat Tuesday (Mardi Gras). According to a recent article from Mind Body Green, ” Pancake Day is also known as Shrove Tuesday and originated as a day of feasting before the traditional time of fasting for Lent. Shrove Tuesday is the last chance to enjoy the foods that are forbidden (fat, milk, butter and eggs) during Lent and of course to indulge.” Not to worry though–you won’t have to give up pancakes all together as long as you make a healthier and plant based version! Check out my vegan and gluten free recipe below 🙂
Vegan, Gluten Free Pancakes
Makes about 6
- 1 cup of Bob’s Red Mill *Gluten Free All Purpose Flour (or similar)
- 1/3 cup *almond meal or almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon (optional)
- 1+ cup almond milk (or similar plant based milk)
- 2 ripe bananas, peeled
- 2 Tablespoons coconut oil (liquified/melted) or avocado oil or extra virgin olive oil
- 1/2 teaspoon vanilla extract (optional)
- small amount of vegan butter or coconut oil to grease the pan
Directions: In one bowl add all the dry ingredients and mix with a fork or whisk. Add the oil, bananas,vanilla and almond milk to blender and blend well. Add mixture from blender to bowl with dry ingredients. Using a whisk or large fork mix thoroughly until you get pancake batter consistency. If batter is too thick, add a little more almond milk. Heat skillet on stove on low-medium heat add a small amount of coconut oil or vegan butter such as Earth Balance to the skillet. Allow to heat up before adding the batter (but not to smoke). Once heated, pour or ladle batter onto skillet. Wait until it becomes bubbly throughout and flip. Continue to do this until you’ve used all the batter, adding coconut oil/vegan butter as needed.
* If you don’t care about it being gluten free, use any all purpose flour, preferably a whole grain blend.
* If you don’t have almond meal or almond flour, or prefer not to use it, substitute with more of the base flour. You could also try coconut flour instead of the almond flour.
Serve with pure maple syrup or try it with my Berry Cherry Syrup (raw) below. You can also double or triple the recipe and freeze some for later! To do this, refer to the link I found on Momables, “How to Freeze Pancakes.
Berry Cherry Syrup (raw)
- *1/2 cup of fresh or frozen organic, berries such as blueberry, raspberry, strawberries, & cherries (pitted) (if frozen, thaw first)
- 2 Tablespoons pure honey or plant based sweetener such as pure maple syrup, yacon, or agave
- 1/3 cup or more water
*I always try to have a bag of frozen, organic mixed berries and cherries in my freezer and prefer to use a mix of all. Or you can use any one or two of the berries you have on hand- frozen or fresh.
Directions: Add all ingredients in blender of Vita Mix and blend well. Tastes and add more water or sweetener as needed. Store covered in the fridge for up to 1 week.