Updated: Oct 24, 2021
I came up with this recipe by chance and this is by far the best, easiest and healthiest gluten-free and vegan pancakes I have ever had! My son also agrees! - He is the ultimate test! :)
You can customize the recipe with your favorite sugar or fat option, and favorite addition.
These pictures show 2 versions: with chocolate chips and with blueberries.
You will get about 12 pancakes.
2 flax eggs
2 tbsp coconut sugar
4 tbsp avocado oil
2 tsp vanilla extract
2 cups gluten-free flour blend (see my recipe)
2 tbsp gluten-free baking powder
1 ½ cups almond milk
optional: ½ cup gluten-free chocolate chips or blueberries (frozen or fresh)
In a small bowl, make the flax eggs and let sit for a few minutes (5 minutes is good).
In a large bowl or stand mixer, combine coconut sugar, avocado oil, and vanilla extract.
Add flax egg and mix.
Add the remaining dry ingredients (flour, baking powder) and stir to combine.
Pour almond milk and mix until smooth.
When the mixture is combined, add chocolate chips or blueberries, and stir to mix. You may also divide the dough to create 2 different options. That's what I do: one bowl has chocolate chips, the other one has blueberries.
Cook the pancakes using a non-stick pan or a greased pan or griddle, waiting for the pancakes to start to puff before flipping them.
Cook until golden brown.