I love pancakes! So, when I was choosing recipes for my first book, The Blender Girl this recipe was at the top of the list. Gluten-Free and vegan pancakes can be tricky as they can be heavy like bricks, flaky and tasteless, flat like cardboard, or they don’t hold together or cook in the middle.
I must admit I had about 30 trials to get this recipe juuuuust right. I felt like goldilocks as I would batter-up every Sunday hoping to strike gold. I’m not a big baker, so creating magical gluten-free, allergy-free and vegan baked goods does not come as easily to me as creating smoothies, soups, and desserts. So, after numerous trials resulting in pancakes that I could either break my foot on or eat with a spoon, I finally got close to perfection. But, the pancakes were still not as light and fluffy as I wanted them to be. I wasn’t happy.
So, I called in reinforcements and asked the best gluten free vegan baker I know – Ricki Heller. She took one look at my recipe, trialed it, added 2 teaspoons of apple cider vinegar, and called me the next day proclaiming, “You’ve got a winner! YUM!” Ironically, the final recipe was close to my very first try! It’s funny how that happens sometimes with recipe development. I just didn’t trust myself.
I like my pancakes light, just a bit brown, crispy on the edges, with a subtle sweetness. So, these hit the spot for me! Some of my recipe testers got excited about this recipe and used the batter to make waffles with huge success. So, be sure and try that too with your KitchenAid® Waffle Baker. The waffles are delicious!
So, collect your wet ingredients – the almond milk, coconut oil, maple syrup, apple cider vinegar, and vanilla extract and process them on a low speed until just combined. Next, combine your dry ingredients – the all-purpose flour, tapioca flour, baking powder, baking soda, salt, and chia seeds.
The secret ingredients in these pancakes are the chia seeds and the banana. Right after you have combined the wet and dry ingredients mash 1 medium banana with a fork or add more to make it exactly 1/2 cup mashed banana and add it to the mixture. The chia seeds and the banana act like natural egg subsitutes holding the batter together. Just process until just combined.
When cooking the pancakes, it will be very tempting to flip the pancakes before the full 4 minutes. Please resists this urge or the pancakes will not cook in the middle. I literally set my timer.
You want a lovely golden brown finish to the pancakes, so if your pancakes start to burn or get too dark, lower the heat.
Cook all of the pancakes (or waffles) and then serve with your favorite toppings – berries or other fruit, shredded coconut, chopped nuts, preserves, and some maple syrup. Yum!
These pancakes freeze really well too. I will often make a double batch and save some for a late night pancake craving.
Fluffy Gluten Free Vegan Pancakes
Makes 4 servings
1 cup (240ml) unsweetened almond milk or other milk (strained if using homemade)
2 tablespoons coconut oil (in liquid form)
3 tablespoons pure maple syrup, plus more to serve
2 teaspoons apple cider vinegar
1 tablespoon natural vanilla extract
1 3/4 cups (250g) all-purpose gluten-free flour
1/4 cup (31g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon natural salt
1 tablespoon white or black chia seeds
Pure maple syrup (optional)
Grease a frying pan or griddle with a bit of coconut oil and set over medium heat.
In a large bowl, combine the flours, baking powder, baking soda, salt, and chia seeds with a fork until well combined.
Add the dry ingredients and the banana to the mixture into your KitchenAid® Diamond Blender or KitchenAid® Stand Mixer and process on a low speed until just combined. You may have to stop your machine and scrape down the sides of the container. Don’t over mix or the chia seeds will make the batter too thick. This batter needs to be used immediately, and if you try and think it out with more liquid the pancakes will be soggy in the middle.
Reduce the frying pan heat to medium-low and pour 1/3 cup (80ml) of the batter onto the frying pan for each pancake. Cook for 4 minutes, then flip the pancakes and cook for 3 minutes more, until browned. These pancakes take longer to cook than conventional pancakes, and you may feel like you should flip them after less than 4 minutes. Resist the urge or they will not cook in the middle. If they start to get too brown, lower the heat even further.
Serve with maple syrup or your favorite toppings.
Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy, Meals, Snacks, Desserts, and Drinks by Tess Masters copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*