I had wanted to experiment with a healthy recipe for gluten-free pancakes for a long time, which would also be egg-free and dairy-free, in short, vegan to be concise. And I succeeded not only that: they are also fat-free if you use a good non-stick pan.
It all started because, while at the organic store, I picked up a package of buckwheat flour that I had wanted to try for a long time. Once at home, I started rummaging through various recipes. Pancakes came to mind, and I found a vegan recipe on an American site, which was a bit complex, and I simplified it.
I loved the result! Simple pancakes to make that come out thick and tasty: paired with just a bit of agave syrup, they’re delightful!
The Dutch taste didn’t really like the buckwheat flavor, but my son, who is usually very apprehensive about trying new things, devoured them with the Citrus Strawberry Compote, and I had them with strawberries and soy yogurt. So I’ll have to make them again soon!
Moving on to the procedure, I’ll leave you with some other useful recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 10 pancakes
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All Seasons, Carnival
Ingredients
- 1 ½ cups gluten-free buckwheat flour
- 1 teaspoon apple cider vinegar (white vinegar also works)
- 1 ¼ cups water
- 1 teaspoon vanilla baking powder
- 2 tablespoons brown cane 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
- Whisk
- Ice Cream Scoop
- Frying 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 mix with a whisk quickly and not too long.
Almost immediately, the baking powder will react with the vinegar, creating many bubbles. At this point, do not stir further so that 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 that oil won’t be necessary. I use a 20 cm pan, I’ve left you a suggestion 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 on before pouring the batter. Usually, the first two pancakes are tricky, but then they won’t stick anymore.
When the pan is nicely hot, you can proceed with cooking. I used the scoop to make ice cream balls, the big one, perfect as it is the ideal size for the pancakes.
Then pour a scoop of batter and let it cook over medium heat: soon you will see bubbles forming on the surface. As soon as the edges begin 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 get the desired browning. Repeat until the batter is finished; I made 20 pancakes.
As the pancakes are cooked, place them on a plate. No need for paper towels since there’s not a gram of fat to absorb.
And here are the vegan gluten-free pancakes that I arranged vertically, like in the internet photos showing the perfect American pancakes. Well, I didn’t quite center the photo, but I cook, I’m not artistic at all, and they’re not perfectly round, but: they’re delicious!
And now it’s time to start filling! 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 think these vegan gluten-free pancakes are perfect with many different fillings. I haven’t tried yet, but I think eliminating the sugar, they might be ideal for savory fillings too; I’m sure they’ll be delicious that way too.
And what is your favorite pancake filling? Tell me in a comment below the recipe, I’m waiting for you!
Enjoy!
by Giovanna Buono
Storage
These pancakes last about 4 days in the fridge.
They can also be frozen for 3 or 4 months in a freezer bag: just use some parchment paper between the pancakes so they won’t stick together, allowing you to take out the desired amount without defrosting them all.
Once out of the fridge or defrosted, you can heat them in a pan before filling them.
Can I use another type of flour?
Other flours are fine if you are not gluten intolerant; I often use whole wheat flour. I do not recommend rice flour, as a reader tried it and the pancakes did not turn out well.
What can I use instead of baking powder?
Honestly, I haven’t tried it, but I think half a teaspoon of baking soda will replace the baking powder without problems.
