It's Pancake Day! Learn To Make Delicious Gluten-Free Vegan Pancakes
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It's Pancake Day! Learn To Make Delicious Gluten-Free Vegan PancakesMake The Most Of Shrove Tuesday With This Recipe From Liana Werner-Gray
Liana Werner-Gray More by this author
The buckwheat and rice flours make these pancakes gluten-free, and the flaxseed meal replaces the egg in this vegan recipe.
Total time: 10 minutes | Serves 2 (makes 4 large pancakes)
Coconut oil, for cooking
1/3 cup rice flour
1/3 cup buckwheat flour
1 teaspoon flaxseed meal
1⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 tablespoon olive oil
1 tablespoon maple syrup
• Heat a griddle on medium with oil. Sift the flours, flaxseed, salt, and baking soda into a bowl and form a well. Pour 1⁄2 cup water and olive oil into the well, then mix until smooth. Add the maple syrup and stir.
• Pour pancake batter onto the griddle, and flip when the tops are bubbly. Cook until both sides are golden brown.
• Add more flour or 1 tablespoon water to alter the consistency of your pancakes.
• Serve with your choice of toppings such as fresh berries, chopped nuts, Instant Ice Cream, Chocolate Sauce, and maple syrup.
Calories: 137.1 | Total Fat: 5.9g | Carbs: 19.1g | Dietary Fiber: 2.0g | Protein: 2.2g
Editor's Note: For more recipes like this from Hay House authors, subscribe to the Hay House Recipes Facebook page. And for more from Liana Werner-Gray, see her brand new cookbook 10-Minute Recipes.