A good vegan and gluten-free pancake recipe is hard to come by, but I finally found one that’s perfect (well, it was after a few minor modifications). Even if you don’t have food allergies, these are worth a try since they’re healthier than your average pancake — thanks to coconut oil, flax meal, and the absence of sugar — but just as satisfying. Several egg-, dairy-, and gluten-eating friends have confirmed this recipe’s deliciousness, so I thought — apropos of this rainy day — I’d share the recipe:
1¾ cups vanilla rice milk, room temperature
¼ cup coconut oil, melted
2 Tbsp ground flaxseed
2 Tbsp honey
2 tsp apple cider vinegar
1 tsp vanilla extract
2 cups gluten-free flour blend (I use Bob’s Red Mill brand)
1 Tbsp baking powder
½ tsp baking soda
¼ tsp salt
2 large bananas, mashed
Measure the rice milk in a glass measuring cup. Stir in the oil, flaxseed, honey, vinegar, and vanilla. Set aside for moment.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the rice milk mixture and mix well. Stir in bananas.
Heat a small amount of coconut oil in a large skillet over medium heat. Using roughly ¼ cup per pancake, pour the batter into the pan.
Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter. Flip and cook the other side until light golden brown.
Drown in local maple syrup and enjoy!