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!
Hearty Gluten-Free Vegan Pancakes
- 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
- 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).