Pancakes
( out of 5, with 6 votes)
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The first thing you should know is that I am just terrible at making pancakes. Not the mixing of the batter – that’s easy (and this vegan, gluten free recipe is awesome!). It’s the cooking, the pouring the batter in an even circle and then being patient enough to not check them every 30 seconds, the flipping them without making a big messy pile of half-cooked batter…not my strong suit.
These photos show the best pancakes I could come up with – there’s a few sad little failures offscreen, and the ones on the bottom of the stack…well, lets just say it’s a good thing they taste good.
But the good news is I’m not making your pancakes – I’m just providing you with the recipe! If you have better pancake making skills than I do (spoiler: you do), you’ll love these. They are moist yet fluffy, and have a great flavor that goes wonderfully with fruit or maple syrup. (And don’t worry – I was terrible at making non-vegan pancakes too, this batter seems to cook quite similarly.)
As with most pancakes, these are super easy to whip up – just blend your batter in a bowl, heat up your griddle, and pour ‘em on.
If you want to make this blackberry syrup, that’s easy too – before you start your pancakes you can throw some fresh blackberries in a small pan with 1/4 cup of water over medium heat. Just let them boil down, stirring occasionally, while you make the pancakes. They should finish up right around the same time.
Once your pancakes and syrup are done just serve them up and enjoy! If anyone has any tips for making pancakes easier, please share! My husband seems to think the solution is to stop poking them every few seconds. That did seem to help, but…patience is hard!
Vegan, Gluten Free, Soy free, No Sugar Added, Low Fat
Ingredients:
- 3/4 c. Amaranth Flour
- 3/4 c. Brown Rice Flour
- 2 Tbsp ground flaxseed
- 1/2 tsp salt
- 1 Tbsp lemon juice
- 1 tsp baking soda
- 1 Tbsp agave nectar or maple syrup
- 1 1/4 c. rice milk (or other vegan milk)
- 2 tsp canola, grapeseed, or other neutral oil
Directions:
- Heat a griddle or large skillet over medium-low heat. Combine all the ingredients in a large bowl, mixing thoroughly. Pour 1/4 cup of batter per pancake and cook for 3-5 minutes per side, until fluffy and golden brown. Serve plain, with maple syrup, or with blackberry syrup (recipe below).
Vegan, Gluten Free, Soy free, No Sugar Added, Low Fat
Ingredients:
- 1 (6 oz.) container fresh blackberries
- 1/4-1/2 cup water
Directions:
- You may want to start these before you mix up the pancakes - they take a few minutes to boil down and should time out pretty well if you start them right before making the pancakes.
- In a small saucepan over medium heat, combine blackberries and 1/4 cup water. As they heat up, mash them with a fork occasionally until they are smooth (you can also use an immersion blender to get them extra smooth). If they start to get too thick, add the additional 1/4 cup of water. Once the berries are smooth and syrupy, remove from heat and serve.
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Comments
6 Responses to “Pancakes”Trackbacks
Check out what others are saying about this post...[...] I’m no good at pancakes, I do seem to be able to manage French toast fairly well. Not great, mind you – it still [...]
Jessica, the pancakes sound like something I might try, I do want to share with you on how to cook them, once you pour your pancake leave it until you see the air bubbles popping on the top of the pancake ( usually about 3 min.) this will indicate that the pancake is firm enough to flip, once flipped, check at about 1-2 min, once the flip side is golden in color pull it. My Momma taught me that years ( ok decades) ago. Looking forward to trying these pancakes, Thank you !
These pancakes look delicious! And I love the fact that there’s no added sugar. I also wanted to say that I just stumbled onto your blog about a week and a half ago ( via Oh She Glows) and I’m loving it! I’ve made your Maple Vanilla Granola and am planning on making the veggie pizza later this week. Keep up the good work! And thanks!
I have to say… I think these look better than regular pancakes! Fantastic!
I didn’t have Amaranth Flour so I used Potato flour. Huge mistake… didn’t turn out. The flavor was good, but it never cooked in the middle. Thank you for posting this recipe, it has all the things my daughter can eat in it.
Sorry they didn’t work out
I usually find sorghum to be a good sub for amaranth (and vice versa) if you can find that.