Gluten Free/Dairy Free Pancakes

After an intense Cardio Barre® workout Sunday morning, I decided I wanted to eat something other than tofu scramble. It was then that I decided I needed to find more dairy and gluten free breakfast options. I was browsing other vegan food blogs and came across this pancake recipe. I found a recipe on momables.com and put my own spin on it. I was never a huge fan of pancakes, but I decided to give these pancakes a try, and they were delicious! They took longer than I had hoped to cook because since the batter was so runny I had to cook each pancake separately and there was a lot of batter. Next time, I plan on cutting the recipe in half if I am making the pancakes for only myself. This recipe is so easy to adapt to your liking, and these pancakes delicious with a wide variety of fruits.

Ingredients

1 cup gluten-free all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 tablespoons honey

1 teaspoon vanilla

1 egg

1 cup of almond milk

Hemp heart toppers

Olive oil

Instructions:

Begin by taking out one medium-sized bowl. Measure out one cup of gluten free flour, and put it into the bowl. Next, put in 2 teaspoons each of the baking powder and cinnamon. Follow this by putting in 2 tablespoons of honey and one teaspoon of vanilla. Mix in one whole egg. Finish the mixture by putting in one cup of almond milk (or any other milk alternative). Sprinkle in a little salt. Take a whisk and stir the mixture around until the dry ingredients are fully mixed in. It is normal for the consistency to be very thin.

Take a pan and lightly brush it with olive oil or coconut oil to prevent the pancakes from sticking. Turn on the heat to medium. Wait for the pan to heat up. Take a one-fourth of a cup of pancake mixture and pour it out into the hot pan. You can make the pancakes as big or small as you want. If you want them bigger, put more mixture into the pan. Once the top of the pancake is filled with bubbles, take a spatula and run it around the outskirts of the pancake to make sure it is ready to flip. You will be able to feel when it is ready to flip because it will not be stuck to the bottom of the pan. Flip the pancake and wait a minute or two before taking it off the heat and putting it on a plate. Continue this process until all of the pancake mixture is gone.

While this recipe made more pancakes than I could eat (around 9-10), I enjoyed about 2. I drizzled a little honey on top of each pancake and layered on some peanut butter and apple slices. I used apple mainly because I was out of bananas, but I ended up really enjoying the crunch it brought to the meal. For those of you with peanut allergies, I highly recommend sunflower-seed butter from Trader Joe’s! I also finished off the pancakes with a sprinkle of cinnamon hemp seeds.

Specific Brands I Recommend  

• Gluten free flour: Trader Joe’s Gluten Free All Purpose Flour
• Baking powder: Trader Joe’s Baking Powder Aluminum Free & Double Acting
• Vanilla: Trader Joe’s Pure Bourbon Vanilla Extract
• Almond milk: New Barn Organic Unsweetened Almond Milk or Califia Farms Unsweetened Vanilla Almondmilk
• Hemp heart toppers: Manitoba Harvest – Hemp Heart Toppers Maple & Cinnamon
• Sunflower seed butter: Trader Joe’s Sunflower Seed Butter

The original recipe uses ¼ of a cup of applesauce instead of eggs to make it entirely vegan. However, I can eat eggs if they are baked into something, like a pancake!