AMAZING Gluten Free Vegan Pancakes
1/4c oat flour
1/4c all purpose gluten free flour
1/4c corn meal, blue or yellow
2t baking powder
1T flax seeds (or flax meal)
2t apple cider vinegar
1T agave, date or coconut sugar
1T maple syrup
¾-1 cup cashew nut milk (or other nondairy milk)
1c local blueberries *optional, see below
1T coconut oil plus more for cast iron pan
1t pure vanilla extract
Place your cast iron over low heat with no oil added and start your batter.
Sift all of the dry ingredients except the flax seeds together in a mixing bowl.
In a blender, add the melted oil, flax seeds, nut milk, maple syrup, extract, and blend until smooth.
Pour into the dry ingredients and mix until well incorporated. Add water if needed to the batter if it thickens.
In a medium hot cast iron griddle or pan, add some coconut oil to cover the surface. *Drop in, using a 1/4c measure, the batter, well spaced in the pan. Let heat through until the edges look dry, and flip. Place cooked pancakes in a toaster oven or oven at 300 degrees until all pancakes are made. Should make 9-10 pancakes.
Serve topped with vegan butter, maple syrup and fresh fruit.
I usually do one “starter” pancake to test the temperature of the pan.
*add 1 cup fresh or frozen blueberries
*add 1 chopped banana to the wet ingredients after blending
*add vegan chocolate chips
*add 1apple, peeled, chopped and cored and add an additional 2t of cinnamon and 1/4 chopped walnuts