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; pouring the batter in an even circle, being patient enough to not check them every 30 seconds, 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 with Raspberry Syrup
For the Pancakes
- ¾ cup Amaranth Flour
- ¾ cup Brown Rice Flour
- 2 tbsp ground flaxseed
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tsp baking soda
- 1 tbsp agave nectar
- 1 ¼ cup rice milk or other vegan milk
- 2 tsp canola grapeseed, or other neutral oil
For the Blackberry Syrup
- 6 ouces blackberries
- ½ cup water
- 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.
- 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.