Vegan Gluten-Free Strawberry Pancakes
Ingredients
-
1 ¼
cups
gluten-free baking flour or ground oats
-
1
each
flax egg or vegan egg substitute
-
1
tablespoon
baking powder
-
½
teaspoon
salt
-
1
tablespoon
maple syrup
-
1
cup
Silk Protein Nutmilk
-
2
teaspoons
lemon juice or apple cider vinegar
-
¼
teaspoon
ground cinnamon (optional)
-
½
cup
chopped strawberries
Instructions
- Make the vegan buttermilk by combining the plant milk and lemon juice or vinegar and letting it sit for about 5 minutes.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon.
- Add the flax egg, maple syrup, and vegan buttermilk to the dry ingredients and mix until just combined, then fold in the strawberries.
- Preheat a griddle pan or cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter onto the cooking surface for each pancake, cook until bubbles form, then flip and cook for another 2 to 4 minutes.
- Serve the pancakes hot with a drizzle of maple syrup and your favorite toppings.
Nutrition Facts (estimated)
Servings
8 servings
Calories
86
Total fat
1.4g
Total carbohydrates
16.9g
Total protein
2.9g
Sodium
250mg
Cholesterol
0mg
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