It took me FOREVER to find a gluten free, vegan pancake I like. I originally combined the best out of 3 good recipes and I loved the flavor, but I just couldn’t seem to get the right amount of fluff. Finally, after my middle son urged me to try it, I added yeast. Yeah! Now I have fluffy pancakes with a flavor I love
My eldest son loves these with cinnamon and blueberries (or huckleberries) added to the mix. I like them like that too, but I also like them covered with peanut butter and maple syrup (both “plain” and with cinnamon). Maybe I just love peanut butter
You can make these without the yeast, however, they are much denser and can be a bit gummy in the center. This is how most of the gluten free vegan pancake recipes I tried came out originally. So, if you are avoiding yeast and don’t mind the texture, the flavor of these are awesome, even as a denser pancake.
; Flax Mix: Mix ground flax, maple syrup and vanilla until well blended. ; Milk Mix: Add lemon juice to coconut milk. Allow to reach room temperature.; Pancakes: Combine wet ingredients. Mix together milk mix, flax mix and applesauce mix.; Add wet ingredients to dry ingredients. Stir until well combined. Dough should be sticky and slightly runny.; Allow to rise 30 minutes in a warm place.; Once mixture has increased by half or doubled spoon onto warm griddle.; Flip pancake once bubbles begin to form on surface. Cook until nicely browned.; – These are also great with blueberries or huckleberries added to the batter. Just remember to add the berries to the batter in the pan (just sprinkle a few on top) if you don’t want the blue color added to your pancakes from the berries.