08 Jun Vegan Gluten Free Pancakes for Everyone!
Having two children fighting food allergies makes meal times in our home extra fun. When planning for breakfast, lunch, and dinner, we have a lot to consider. Our meals must be wheat, dairy, egg, soy, and nut free. Not to mention my gluten-free and recent transition to a vegetarian lifestyle.
For the longest time, my son would request pancakes for breakfast. About one year ago, we finally found something that was a pretty good substitute. Although, I still ended up making pancakes for myself and the kids, and then a totally separate batch for my husband. For my kids and I, we discovered Bob’s Red Mill Gluten Free (GF) Pancake Mix and we would substitute the eggs with applesauce. This was working out pretty well until a few months ago when Bob’s Red Mill decided to make improvements to their GF Pancake Mix. I love Bob’s Red Mill GF products, so I in no way intend to criticize the brand as a whole, but our working pancake mix no longer worked for us. It was back to the drawing board.
We ended up going a few months without pancakes because I just couldn’t find the right batter. About one month ago as I was browsing my Instagram feed, I came across my friend Paula’s post which was a picture of the most delicious looking vegan pancakes I’ve ever seen! Check out the photo.
I just had to have the recipe! I sent her a text message requesting her secret, and because she is the sweetest baker ever, she so willingly shared with me the secret to these beauties! Ever since then, I have been making these pancakes, and we all are fans of Ms. Paula’s Pancakes. And guess what? I don’t even have to make a separate mix for my husband! These pancakes are kids and husband approved! It’s a keeper. One morning my son came to me and said, “Mommy, can we have pancakes, oatmeal, cereal, pancakes, oatmeal, cereal for breakfast?” He’s into his patterns if you couldn’t tell.
So… It is with great honor, pleasure, and permission that I share with the world Ms. Paula’s Pancakes recipe. Please check her and Buttercream Dreams Bakery out on Instagram @bcdbakery or on Facebook (www.facebook.com/BCDBakery). You won’t regret it! And now for the recipe.
1 1/4 cup flour (Use any flour you like. Because of wheat allergies and gluten sensitivities, we use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
1 Tbsp Baking Powder
1 Tbsp Sugar
1/4 tsp Salt
1 cup Coconut Milk
2 Tbsp Canola Oil
2 Tbsp Water
Dump everything in a bowl and mix with a whisk until smooth. Add in any mix-ins of your choice and mix again. You can add more coconut milk if you like your pancakes thinner.
Our family favorite mix-ins are strawberries and bananas. We are still looking for soy free sprinkles! Some of Paula’s faves are blueberries, chocolate chips, nuts, carob chips, cinnamon apples, pumpkin pie filling, and sprinkles!
We plan to try cinnamon apples next! Share with us what mix-ins you and your family use or will use and let us know how you love the recipe. Enjoy!