Fluffy Vegan and Gluten-Free Pancakes

Trilogy Sanctuary

Fluffy Vegan and Gluten-Free Pancakes

These simple, golden, puffy pancakes are elevated via an assortment of fruity, superfood toppings and drizzles.

Share this
Serves: 2
Print

This gluten-free pancake recipe from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook is the perfect canvas for additions such as sliced banana, chocolate chips, and toasted nuts. 

What you need:

For the batter:
1¾ cups almond milk
1 tablespoon coconut oil 
1 banana 
1½ cups oat flour
½ cup gluten-free flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon coconut oil, for cooking

For the toppings:
1 tablespoon coconut flakes
½ cup strawberries, sliced
1 banana, slices
1 tablespoon cacao nibs
2 tablespoons peanut butter
2 tablespoons maple syrup

What you do:

  1. For the batter, into a blender, add all ingredients and blend until smooth.
  2. In a skillet over medium heat, warm oil. Once hot, pour in ⅓ cup batter. Cook on one side for 2 to 3 minutes until bubbles appear on surface. Flip and cook for 1 to 2 minutes. Repeat until all batter is used. 
  3. To serve, divide pancakes among 2 serving plates. Sprinkle coconut flakes, strawberries, banana, and cacao nibs evenly over each plate. Drizzle with peanut butter and maple syrup and enjoy.
Share this

Don't miss our Vegan Deal of the Week by signing up for our FREE VegNewsletter!

Get it here