Servings: 12 Pancakes
Calories: 174kcal
Equipment
- Large Pan or Griddle
- 1 Large Bowl
- 1 Medium Bowl
- Teaspoon & Tablespoon Measurement
- Fork or Whisk
Ingredients
- 1 ½ Cups Bob's Red Mill 1:1 Baking Flour
- 1 Cup Oat Flour If you don't have oat flour, blend 1 cup of oats!
- 1 ½ Cups Plant Milk
- 2 Large Eggs
- ¼ Cup Melted Earth Balance (+ More for greasing the pan/griddle) Any vegan butter works, or coconut oil.
- 1 Tsp Vanilla Extract
- ¼ Cup Granulated Sugar
- 2 Tbsp Baking Powder
- ¼ Kosher Salt
Instructions
- Turn on griddle to 375 degrees Farenheit. If using a pan, heat at medium-low heat. This way, we can cook the pancakes immediately after perparing the batter.
- In the large bowl, combine flour, sugar, baking powder, and salt. Stir with a fork or whisk until ingredients are combined. Set aside.
- In the medium bowl, combine plant milk, melted earth balance, eggs, and vanilla extract. Stir thoroughly with the same fork or whisk.
- Pour wet ingredients into the dry ingredients and stir just until a batter forms. It's ready when the dry ingredients are fully mixed in. Small lumps are okay, try to scrap the sides and bottom of the bowl so there isn't flour lingering anywhere.
- Grease griddle or pan with a small nob of Earth Balance (any vegan butter or coconut oil). Scoop out ⅓ cup of batter onto the cooking surface and allow the pancake to cook for 30-60 seconds until bubbles form on the side and the middle looks less raw or until the bottom of the pancake is golden brown which you can see by tilting the pancake upward with the spatula. Flip and allow to cook for another 30-60 seconds until the bottom of the pancake is golden brown and the middle of the pancakes rises and forms a pointy shape at the top of the pancake. Repeat with remaining batter (make sure to grease the pan/griddle after every 1-2 pancakes).
- Serve with lots of maple syrup and enjoy!
Video
@riwqeur98wr9 Gluten-Free Dairy-Free Multigrain Pancakes! Recipe on the blog🥰
♬ MAYA DELILAH ON ALL PLATFORMS - mayadelilah
Notes
This recipe has not been tested with any flour other than the one listed above.
2 1/2 Cups of Bob Red Mill's 1:1 Gluten-free Baking Flour can be used instead of the oats for a fluffier texture. However, they'll be regular pancakes rather than multigrain.
If you don't have oat flour on hand, simply add approximately 1 cup rolled oats to a blender and blend to create oat flour!
Nutrition
Serving: 1Pancake | Calories: 174kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 104mg | Fiber: 2g | Sugar: 6g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 1mg
Tried this recipe?Let us know how it was!