Easy & Fluffy Gluten-Free Vegan Buttermilk Pancakes (Allergy-Free)
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!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 8 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 Cup Bob's Red Mill 1 to 1 Gluten-Free Baking Flour
- 1 Tsp Baking Powder
- 3 TB Erythritol (or preferred granulated sweetener, to taste)
- 1 Cup Unsweetened Non-Dairy Milk
- 1 TB White Vinegar
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- 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!
Notes
*To freeze, make sure the pancakes are completely cool (place them on a wire baking rack so the bottoms don't get soggy). Place cut wax paper between the pancakes and stack them in a plastic bag.
Or you can make individual frozen pancake packs using smaller plastic baggies!
Nutrition
- Serving Size: 4