Who doesn’t love pancakes?!?! When done right, they are fluffy, slightly sweet, and go perfectly with some maple syrup and a delicious fruit compote.
This is my go-to pancake recipe. It pairs well with any type of fruit compote, or just plain maple syrup!
Fluffy GF/Vegan Pancakes
Gluten-Free fluffy pancakes ARE possible with this easy recipe! Top with fruit compote, maple syrup, or butter and powdered sugar!
Servings: 12 pancakes
Ingredients
- 1 cup GF All-Purpose Flour
- 2 tbsp organic cane sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 1 cup non-dairy creamer (unsweetened)
- 1/4 tsp vanilla powder
- 1 tbsp olive oil
- 1 tbsp egg replacer
Instructions
- Hydrate egg replacer per package instructions. Set aside to thicken.
- Whisk together all-purpose flour, baking powder, sugar, salt, and vanilla powder. In separate bowl, whisk together egg replacer, non-dairy creamer, and olive oil.
- Add wet ingredients to dry ingredients, and stir to combine. Let rest for 20 minutes.
- Heat skillet to medium. Add butter to coat pan. Spoon 1/3c of batter into skillet, and push out to spread. Cook 4-6 minutes, or until bubbles form and remain in batter. Flip, and cook for another 3-5 minutes, until pancakes are cooked through.
- Serve with fruit compote, maple syrup, or butter and powdered sugar.
