Fluffy Vegan Gluten-Free Pancakes
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Vegan pancakes were always simple: buy a box of pancake mix, add water or nondairy milk. Easy peasy! But when I was craving pancakes on a strict gluten-free diet, I thought the vegan approach would be the same. I was very wrong.
I purchased the box of gluten-free pancake mix and started stirring away, but noticed the batter was a little bit goopy!? Ahhh…just add more vegan milk right? No. Adding more liquid just made the mix thinner, which may be fine for crepes, but I wanted a warm stack of fluffy, buttery, syrupy goodness.
Then I had an idea…for one, I noticed the ingredients on the box of batter were almost identical to the all-purpose gluten-free flour that I’d already been using, minus sugar and vanilla, and maybe a few other things. I searched around and it seems that pancakes are really just flour, sugar, and a bunch of odds and ends.
Using a package marked “pancake mix” is just a convenience thing. Basically, I was paying extra for the pancake label on the box. The companies who make this stuff are already getting a few more dollars for the vegan or gluten-free label, so I’m not giving them another cent for anything else! I then decided to make my own recipe with what I already had on hand.
Unfortunately, just as before, the batter was kind of hard to work with, which resulted in very dense sort of pancakes. Trust me, no amount of syrup was gonna save these hockey pucks.
Then I had an idea! What makes things fluffy and puffy and have a lot of air? Bubbles. Lots of bubbles. What do I drink besides water? Seltzer water. And I always have a ton of it on hand. So next time around I halved the milk in the recipe and poured in some bubbly.
And you know what, it worked like a charm. As I was watching my gluten-free flapjacks cook in the frying pan, I saw them rising in earnest. I’ve seen a lot of people complaining that they cannot get past the denseness of gluten-free pancakes, and I was in the same boat. But now I am happy to share with you my personal recipe for fluffy vegan gluten-free pancakes.
Ingredients:
1 Cup of all-purpose gluten-free flour of your choice
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1/2 Cup of nondairy milk of your choice
1/2 Cup seltzer water
1 tablespoon of apple cider vinegar (you will not taste this, it just gives it zing)
1 teaspoon of vanilla
And whatever toppings you desire, I personally use vegan butter and syrup
Directions:
In a bowl, sift the flour (this is important because gluten-free flour has a tendency to condense when scooped from the bag), baking powder, salt and lightly combine by using your fingers.
In another bowl, add vegan milk, apple cider vinegar, vanilla, and stir to mix well.
Pour the bowl of liquid mixture into the bowl of dry mixture and stir until smooth.
Set up a nonstick pan or griddle over medium-low heat (stove temperatures vary so watch the first pancake and adjust the temp as needed). Do not use a thick coating of oil or butter in the bottom of the pan. If your pans are getting older and the nonstick surface isn’t working as well, try a light layer of vegetable spray.
When pan or griddle is ready, pour seltzer water into the bowl of pancake batter, and stir fast to combine ingredients. Immediately pour 1/2 cup of batter onto pan or griddle and flip when the top begins to slightly bubble. Pancakes should be golden brown on both sides.
*If you skip any of these steps or make substitutions or additions, you may not get a fluffy result
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