Entertaining family or friends this week and need a fun and festive breakfast idea? Make a big batch of yummy berry pancakes! After I posted my banana pancakes, I had some questions about making them gluten free so I decided to test it out for you. It took a few tries, but I finally got a super fluffy and similar pancake. These pancakes are gluten free & vegan which is helpful if you have any guests that have allergies. These would also be good for a baby who cannot have eggs yet.
GLUTEN FREE & VEGAN BERRY PANCAKES
- ½ cup almond milk (or dairy free milk of choice)
- 1 tbs apple cider vinegar
- 1 cup gluten free all purpose flour blend
- 1 tbs Baking Powder
- 1/2 tsp salt
- 2 tbs real maple syrup (and more if you like for drizzling)
- 1 tbs organic canola oil (or your favorite neutral tasting oil)
- 1 tsp vanilla
- 1/3 cup berries
- In a liquid measuring cup, measure the almond milk and apple cider vinegar and let sit for 10 minutes
- In a medium bowl measure the flour, baking powder, and salt and whisk together
- After 10 minutes add the additional wet ingredients to the almond milk and apple cider mix; maple syrup, oil and vanilla and whisk together
- Add the wet ingredients to the dry ingredients, whisk until all incorporated (it may be slightly lumpy)
- Gently fold in berries
- Spray or use a little oil on a flat pan or griddle that is heated over low to medium heat
- Use a cupcake or ice-cream scoop to measure out batter onto pan
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Let the pancakes cook until they start to bubble and edges are set and then flip with a spatula, cook until done (firm)
- Repeat for the remainder of the batter
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Serve with your favorite toppings (maple syrup, butter, cinnamon, fruit, etc…)
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