Would you believe me if I tell you that these are the best damn VEGAN GLUTENFREE PANCAKES I’ve ever had? And they’re refined sugar-free and refined flours free and they have a low IG index thanks to oats and brown rice flour.
I’ve been looking for a good vegan gluten free recipe for ages on the web. I wanted one that was simple, no needs of bananas or flax seed (that honestly I don’t like at all) or other ingredients. I wanted something easy peasy and I wanted to use only the products I have in my pantry, and here it is: BASIC super ADAPTABLE YUMMY grain free vegan pancakes! #yummy
Oh, I so love breakfast!
Being an Italian spaghetti girl doesn’t mean I only eat croissants and biscotti for breakfast! I kind of love anything that is healthy and tastes good, so today let’s have some stars and stripes delicious pancakes.You guys will let me know if they’re good enough for you, real experts!
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These delicious BROWN RICE AND OATS PANCAKES are
gluten free (use gf certified oats in needed)
quick and healthy
simple and easy, no add-ins needed
perfect as breakfast or snack
- 1 cup soy milk (or almond milk)
- 1tsp apple cider vinegar or lemon juice
- 2 tbsp olive oil (or grape seed or coconut oil )
- 1 tbsp maple syrup + more for topping
- ⅓ cup brown rice flour
- ⅓ cup brown sorghum flour
- 2 tbsp potatoes starch or tapioca flour
- scant 1 cup rolled oats (certified
gfif needed) or quick oats (or my DIY Gluten Free Flour Mix)
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 1 cup berries
- To a large mixing bowl add milk, vinegar, oil, maple syrup, a pinch of salt and whisk till well combined. Set aside.
- In a separate bowl, sift flours, potatoes starch, baking powder and baking soda and add oats. Whisk well.
- Pour wet ingredients over dry ingredients, combine well and mix until smooth. Let the batter rest and sit while you heat your non-stick pan. Optional but recommended: place the batter in a blender and pulse for few seconds until the oats are mostly broken down. This will make pancakes cook faster and look prettier!
- Heat your non-stick pan on a medium heat and scoop ¼ cup (or 2 Tbls ) of the batter onto the pan. Flip when bubbles appear (see pics) in the middle and/or when the edges turn golden brown and stiff. Cook for 1 more minute then remove from the pan. Repeat until all the batter has been used.*
- Serve warm with maple syrup, berries or your favorite toppings. (My CHOCOLATE AVOCADO MOUSSE would be just perfect!)
- You can freeze leftover cooked pancakes in a zip bag or container for up to 1 month. Reheat before serving.
Nutrition facts do not include topping or extra adds- in