Name: Gluten-free vegan fluffy pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 12 pancakes
Cuisine: Dairy-free
Ingredients: 1 tablespoon ground chia seed ((or flax meal)); 1 teaspoon vinegar; 1 tablespoon molasses ((or honey or maple syrup)); 3 tablespoons olive oil ((or virgin coconut oil for sweeter pancakes)); 1 tablespoon sunflower seed butter ( (or your preferred nut/seed butter)); 1 1⁄4 cup water; 1⁄3 cup unsweetened applesauce ((heaping cup +1 tablespoon)); 1 banana ((mashed)); 3⁄4 cups white rice flour; 3⁄4 cups tapioca starch; 3⁄4 cups sorghum flour; 1⁄4 cup chickpea flour; 1⁄2 teaspoon salt; 2 tablespoons baking powder; 2 tablespoons optional sweetener ((palm sugar, maple sugar, date sugar, or coconut sugar))

Gluten-free vegan fluffy pancakes

Fluffy and hearty pancakes that will guarantee the perfect start to your day.

CourseBreakfast & Brunch
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
12pancakes	20minutes

Cook Time

20minutes

Servings	Prep Time
12pancakes	20minutes

Cook Time

20minutes

Ingredients

1tablespoon ground chia seed(or flax meal)
1teaspoon vinegar
1tablespoon molasses(or honey or maple syrup)
3tablespoons olive oil(or virgin coconut oil for sweeter pancakes)
1tablespoon sunflower seed butter (or your preferred nut/seed butter)
1 1⁄4cup water
1⁄3cup unsweetened applesauce(heaping cup +1 tablespoon)
1 banana(mashed)
3⁄4 cups white rice flour
3⁄4 cups tapioca starch
3⁄4 cups sorghum flour
1⁄4cup chickpea flour
1⁄2teaspoon salt
2tablespoons baking powder
2tablespoons optional sweetener(palm sugar, maple sugar, date sugar, or coconut sugar)

Instructions

Measure and mix all the wet ingredients first. Its important to have enough time for the flax or chia seed meal to soak and gel into the wet ingredients for binding.
In a separate bowl, measure, mix and sift all the dry ingredients thoroughly.
Add the wet ingredients to the dry ingredients. Allow batter to rest and thicken for about 5 minutes before cooking.
You may wish to add a little bit more water at a time until the batter reaches the consistency that you like. Slightly runny will make thinner pancakes.
Ladle the batter on to a hot griddle. Approximately 1/4 cup of batter per pancake.
When your pancake is full of bubbles on the top and is brown on the bottom, flip it over and cook till browned on the other side.
Because of the flax, the interior of the pancake will remain moist. Let the pancake rest for at least 3-4 min before serving, so that the inside has had time to solidify.
Serve with maple syrup

Recipe Notes

If you prefer to have a drier interior to the pancake, start with adding 2 tablespoons coconut flour to the dry ingredients.