Only 6 ingredients for the best classic Easy & Fluffy Gluten-Free Vegan Buttermilk Pancakes! A top 8 allergy-free, kid and freezer-friendly recipe that you can customize with add-ins and have stocked for busy morning breakfasts!
Unless you’re new around here, you know that I’m pancake OBSESSED! I fully believe that if you don’t consume pancakes at least once during the week, you need to get your priorities straightened out! Two times is optimal (i.e. what I do), and anything surpassing that just guarantees you a spot in Pancake Heaven. Having a freezer-friendly customizable pancake option seems like the best solution for those struggling to meet the Pancake Requirement. Something that’s super easy, requires minimal everyday ingredients, and fits all our food allergy needs!
How does a nice fluffy stack of gluten-free vegan buttermilk pancakes sound? Think it can’t be done? Think you can’t make “Pancake Mondays” a thing? Think pancakes aren’t healthy enough for weekday school mornings and you’d never dare send your child off to school with a belly full of carbs and sugar? Well, my dear friends…think again!
Sometimes going back to basics is always the easiest solutions to our problems. Sure, we can make s’mores pancakes on occasion, but some classic fluffy buttermilk pancakes are the no-brainer “essential” recipe we should all have in our back pocket. It took me a few tries to nail a perfect gluten-free, vegan, and allergy-free “buttermilk” pancake recipe. I wanted it to be a simple formula, using ingredients everyone had in their pantry, and would be no-fail, freezer-friendly for large batches, while also having the option to customize with add-ins like chocolate chips, blueberries, etc.
But finally, the essential gluten-free vegan buttermilk pancake recipe emerged from the Strength and Sunshine kitchen! I bet now you’re wondering now what I used for a vegan dairy-free buttermilk. So simple and the “buttermilk” hack that anyone can use (dairy-free or not!). You just need a little acid; typically in the form of a plain white vinegar or some citrus like lemon juice. Since we’re making plain pancakes, I opted for white vinegar (which, don’t worry, does nothing to the taste!).
Then of course, the question I always get is “how to flip pancakes so perfectly?” My best advice for “newbie pancakers” is 1. Make SMALL pancakes (like 3 to 4 inch), 2. Make sure your non-stick pan is HOT before pouring any batter on it, 3. Make sure you’ve also greased that pan WELL, 4. Make sure you have a good WIDE silicone flipper, 5. Make sure the edges of the pancake look COOKED (not wet) and bubbles are forming in the center of the uncooked side, 6. Then pray to the Pancake Gods and in one fell swoop, FLIP that baby!
Easy & Fluffy Gluten-Free Vegan Buttermilk Pancakes
- Measure out the 1 cup of milk and add the 1 tablespoon of vinegar, set aside for 5 minutes.
- In a mixing bowl, combine the flour, baking powder, and sweetener. Whisk together.
- Now add the "buttermilk" and vanilla extract to the flour mixture. Mix together to form a smooth, no-lump, batter (it should be a bit bubbly due to the buttermilk).
- Heat a greased, quality non-stick pan over medium high heat until you see smoke rise.
- Pour the pancake batter on the hot pan, forming about 3.5 inch circles (you can make them whatever size you want).
- Allow the pancake(s) to cook for 2-3 minutes, flip and cook another 1-2 minutes.
- Serve with maple syrup or toppings of choice!
Or you can make individual frozen pancake packs using smaller plastic baggies!
Now, I suggest you not only pin this recipe to your “must make” Pinterest board, but you also print it out, write it down, stick it on your fridge, share it with the world, and join the (at least) twice weekly Pancake Club! If you and the family are not eating lightly golden brown soft fluffy cakes of joy by the end of this week…we have a problem! Honestly, the only decisions you have to make now are…Will you be including add-ins? And what are you topping your allergy-free buttermilk pancakes with?
So tell me:
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