Gluten free pancakes (vegan)
I invented this recipe to fufill differents nutritionnal needs. I wanted a perfect gluten free pancake recipe that didn’t use milk or eggs, which are not rejuvenating foods. I also wanted a recipe that could provide an important amount of proteins without using protein powders. Lastly, I was looking for a good texture and a neutral taste that could fit both maple syrup or olive oil with hummus.
This recipe relies on 3 simple ingredients. It doesn’t use eggs or milk and it doesn’t contain any gluten from wheat or other cereals. It takes only a minute to prepare and taste amazing. Enjoy and share with your friends!
Gluten free pancakes health benefits
I’ve built this recipe so that it has an alkaline effect on the body. If you use the pancakes for dinner or supper, you can use them as wraps with hummus and vegetables. I will post a full recipe on how to use them as wraps soon.
For breakfast, these pancakes are great with many different toppings. Maple syrup is a great choice but better health choices exist. I recommend eating them with an avocado or olive oil to keep and maximize their alkaline properties. I know this ain’t sexy, but it is by far the healthiest combo. You can also eat them with grinded raw cashews and maple syrup to lower the rythm at which sugar is absorbed into your organism. Some people like to eat them with fruits purée. For example, eating them with pear purée is great to keep their alkaline properties and getting a sweet taste.
This recipe is normally well suited for about 6 pancakes. I usually eat around 4-5. Most people will eat 3 and be satisfied.
You will need the following ingredients:
- 2 cups of water
- 2/3 cup of organic almond flour
- 1 cup of organic buckwheat flour
- 1/3 cup of organic potato starch
Instructions for gluten free pancakes
- Put water in a large bowl.
- Include the buckwheat flour first and blend well.
- Then include the almond flour and finally the potato starch.
- Blend well and add a bit more buckwheat flour if the mixture doesn’t stick enough to your whip.
- Preheat a pan at medium and put some olive oil in it.
- Once the pan is hot, drop a small amount of the mixture and make sure to extend the surface of the pancake as much as possible to make thin pancake.
- The first pancake is the hardest to get flipped, the others should be easy to flip.
If you have trouble flipping the pancake, it is normally because your pan is not hot enough or because your blend needs a bit more buckwheat flour, so adjust with water if necessary.
I normally make this recipe without taking any measurements. Just remember that you need about 50% buckwheat flour, 35% almond flour and 15% potato starch.
If there is too much almond flour and potato starch, the pancake will break easily but their taste will be lighter and more crunchy. Do some tests and you will find the perfect blend for you.
Don’t use antiadhesive (teflon alike) pan. Don’t use plastic tools to flip the pancake.
Share this recipe with your friends 😀
Here are the ingredients I use and recommend
For canadians, I recommend these :
For americans, I recommend these :