Pancakes have been a favourite food of mine since I was little. In fact, pancakes were one of the first things I learned to make on my own at the age of 8. I loved pancakes so much I even wrote speech about them in Grade 7! While traditionally a breakfast food, I think pancakes can be enjoyed at any meal. Pancake Day (Shrove Tuesday) is a great excuse to enjoy yummy pancakes for dinner. Enjoy!
Pancakes - Gluten and Dairy Free
Delicious and fluffy pancakes.
Ingredients
- 2 1/2 cups Bob’s Red Mill 1 to 1 flour
- 4 tbsp sugar
- 3 tsp baking powder
- Pinch of salt
- 4 tbsp vegan margarine, melted
- 2 eggs lightly beaten
- 2 cups plant milk (soy or almond work well)
Directions
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- In a small bowl whisk together the margarine, eggs and plant milk.
- Add the wet ingredients to the dry ingredients and stir until most of the lumps are gone.
- If the batter is too thick, add 1/8 cup of water at a time to thin it.
- Preheat a large nonstick fry pan on medium high heat or heat an electric griddle to 350f.
- Pour or drop 1/3 cup of batter onto the pan or griddle. Feel free to cook more than one pancake at a time depending on the size of your pan/griddle. My griddle can cook 4 -5 pancakes all at once.
- Let cook for three minutes or until bubbles appear on the surface of the pancake. Flip the pancakes and cook for another 2 minutes.
- Serve warm with vegan butter and maple syrup.
- Recipe Notes
- Blueberry pancake variation: Add up to 10 blueberries directly onto each pancake immediately after the batter has been poured onto the pan/griddle. Then cook as directed above.
- Chocolate chip variation: Sprinkle a tbsp of chocolate chips over the pancake immediately after the batter has been poured onto the pan/griddle. Then cook as directed above.
Yummy Gluten Free 
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