I’ve wanted to experiment with a healthy recipe to make gluten-free pancakes for a long time, which are also egg-free and milk-free, in short, vegan to put it simply. I succeeded and not only that, they are also fat-free if you use a good non-stick pan.
It all started when I found myself at the organic store and picked up a package of buckwheat flour that I had been wanting to try for a while. Once home, I started sifting through various recipes I had. Pancakes came to mind, and I found a vegan recipe on an American site; it was a bit complex, and I simplified it.
I loved the result! Simple to make pancakes that come out thick and tasty: paired with just a little agave syrup, they are delicious!
The Dutch didn’t like the taste of buckwheat much, but my son, who is generally timid about trying new things, gobbled them up with the Strawberry Citrus Compote, and I had them with strawberries and soy yogurt. So I guess I’ll have to make them again soon!
Moving on to the procedure, here are some other useful recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 10 pancakes
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons, Carnival
Ingredients
- 175 g gluten-free buckwheat flour
- 1 teaspoon apple cider vinegar (white vinegar is also fine)
- 1¼ cups water
- 1 teaspoon vanilla-flavored baking powder
- 2 tbsp organic brown sugar
- 1 pinch salt
- 1/2 teaspoon extra virgin olive oil (optional)
- Total Points = 21 WW points
- Points per pancake = 2 WW points
Tools
- Bowls
- Liquid Measuring Cups
- Hand Whisk
- Ice Cream Scoop
- Pan
- Spatula
Preparation
Mix water and vinegar in one bowl and all the dry ingredients in another: flour, baking powder, salt, and sugar.
Pour the water and vinegar mixture over the dry ingredients and stir with a whisk quickly and not too long.
Almost immediately, the baking powder will react with the vinegar, forming many bubbles. At this point, do not stir further so the pancakes will remain softer and thicker!
Let the batter rest while the non-stick pan heats up: it’s better to use a stone or otherwise non-stick pan so there’s no need for even a drop of oil. I use an 8-inch pan, and I’ve left a recommendation in the Tools section above. If you don’t have a suitable pan, use the best one you have, measure half a teaspoon of oil separately, and brush it before pouring the batter. Usually, the first two pancakes are problematic, then they won’t stick anymore.
When the pan is nice and hot, you can start cooking. I used the ice cream scoop to make the balls, the large one, perfect because it is the ideal size for the pancakes.
Then pour a spoonful of batter and let it cook over moderate heat: soon you’ll see bubbles forming on the surface. Once the edges start to brown, gently detach the pancake with a silicone spatula and flip it.
Wait until it’s cooked on the other side as well and possibly flip it more than once to achieve the desired browning. Repeat until the batter is used up; I ended up with 20 pancakes.
As the pancakes are cooked, transfer them to a plate. You don’t need paper towels since there’s no fat to absorb.
And here are the vegan gluten-free pancakes that I arranged vertically as I always see in pictures on the internet showing perfect American pancakes. Well, I didn’t center the photo well, but I cook; I’m not artistic at all, and they’re not perfectly round either, but: they are delicious!
And now it’s time to start filling them! We experimented with strawberries, agave syrup, soy yogurt, and even a hazelnut and chocolate cream, similar to Nutella, which I need to perfect and put here on the blog.
But I believe these vegan gluten-free pancakes are perfect with many different fillings. I haven’t tried it yet, but I think removing the sugar would make them ideal for a savory filling; I’m sure they’ll be delicious that way too.
And what’s your favorite pancake topping? Tell me with a comment below the recipe, I’m waiting for you!
Enjoy!
by Giovanna Buono
Storage
These pancakes keep for about 4 days in the fridge.
They can also be frozen for 3 or 4 months in a freezer-safe bag: just use some parchment paper between the pancakes so they don’t stick together, making it possible to take out the desired amount without thawing them all.
Once out of the fridge or thawed, you can heat them in a pan before filling them.
Can I use a different type of flour?
Other flours are also fine if you don’t have gluten intolerance; I often use whole wheat. I don’t recommend rice flour as one of my readers tried it, and the pancakes didn’t turn out well.
What can I use instead of baking powder?
Honestly, I haven’t tried, but I think half a teaspoon of baking soda will replace the baking powder without issues.
