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vegan gluten-freeand paleo pancakes

Vegan, Gluten-Free and Paleo Pancakes

One bowl and seven ingredients make these simple good-for-you pancakes the ones you will want when the craving strikes. Light and fluffy, and loaded with protein, top with your favorite fruits and drizzle with real maple syrup for a stellar Sunday.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author The Cowgirl Gourmet thanks Chef Jerome for this easy and healthy pancake recipe

Ingredients

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar I use coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup plant-based milk I use oat milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Sliced bananas, blueberries or other fruit, for serving
  • Chopped nuts, such as pecans or walnuts, for serving
  • Plant-based butter, butter or coconut oil, for cooking
  • Maple syrup, for serving

Instructions

  1. In a mixing bowl, add the dry ingredients (almond flour, tapioca, baking powder, sugar, ground cinnamon).

    vegan pancakes dry ingredients
  2. Add the plant milk and whisk to combine.

  3. Add the vanilla and stir well.

  4. Let the batter sit for 10 minutes and allow the baking powder to react. This will create a light and fluffy batter.

    vegan pancake batter
  5. Using a large non-stick skillet, add some plant-based butter, butter or coconut oil and place over medium-high heat.

  6. Once the oil melts and is bubbling, add 1/3 cup batter to the skillet so there is room to spread out. Add more batter to the pan as it will allow so the pancakes don't touch. Place the fruit and nuts on top and let the pancake cook, about three minutes per side, until they turn golden delicious.

    vegan pancakes cooking
  7. When the underside is golden, flip the pancakes and cook the other side until equally golden delicious.

  8. When fully cooked, serve with additional fruit and nuts on top and a generous amount of real maple syrup.

  9. Reserve any leftover batter in the fridge for up to three days.