Anyone who knows me, knows I just love pancakes!!! Always have since I was a little girl. My godparents had started me on a routine that every Saturday and Sunday morning, my godfather would make me pancakes. He’d joke about adding in bananas, nuts and all type of things that kids just don’t want in their favorite foods. Thankfully, he never did! I can happily report that he stuck to the formula of making fluffy, crispy edged and oh-so-yummy plain pancakes. Routinely eating them helped my love for pancakes grow with every bite!
However that all changed back in 2012 when I found out I had a “gluten allergy.” Like most, I had never heard of gluten and had no clue what it was and how it affected me. So I asked my gastroenterologist to explain. “Well gluten is like glue. It’s a substance found in most foods and products. For example, in bread it gives that springy, chewy texture. So in having an intolerance to gluten, this basically means that you’re body is not breaking down the foods that you eat. And as a result, you’re getting very sick.”
Stunned by this revelation, I whined, “But I’m a Vegetarian- I mean with the exception of tilapia & flounder every once in a blue moon. Regardless, I eat healthy! I exercise daily and I only buy organic produce and products. What am I to do now?” I was freaking out!
He softly replied, “You will need to adapt to a gluten free diet and lifestyle.” Abruptly, I interrupted with the same negotiating questions any true foodie would ask in this situation, “Well what about all the foods I already bought? What if I finish out those foods and then try to see about starting this ‘gluten free diet.'”
Hey, can you blame a girl for trying!? I don’t like to waste food and have never been good at taking no for an answer. So anytime I can negotiate a deal, I’m taking the shot!
Taken aback by my lack of concern for my health, he pulled out the big guns and gave it to me straight no chaser about what he found during my procedure. I will save you the gruesome details but needless to say, Yeah, it was that serious!
As I sank back into the hospital bed, I thought about all the foods I was going to be missing out on: pizza, bread, pasta and most importantly, my pancakes. I knew I had to take what the doctor said seriously but I was not willing to do away with my favorite pastimes. So I made it my mission to find yummy, but healthier, allergy-friendly alternatives to my favorite dishes.
So after years of researching, practicing and messing up various recipes (gluten-free vegan baking is not easy), I’ve put together a sure fire version of traditional pancakes that will satisfy your sweet tooth and provide you with that melt-in-your-mouth, crunchy edges and moist, fluffy, cookie crumbly gluten free, vegan pancakes that will make you smile and dance with delight as you nibble up every bite.
There’s just one catch: I didn’t calculate the preparation time but that’s because I like to play some of my favorite musical jams and dance around the kitchen with my dog while I cook. But trust it’s totally worth putting in the effort to make these pancakes. If you so dare to be brave and make these delicious bad boys, feel free to provide me with your feedback on how you made out.
FYI: I added Sol Vegan Gluten Free Breakfast Sausages & toasted some organic pecans with mine, but feel free to add whatever types of sides, fruits, nuts, etc that you want. Thanks and enjoy!
YUMMY FLUFFY GLUTEN-VEGAN PANCAKES RECIPE
1/2 tsp Pure Bourbon Vanilla Extract
1 tsp fresh squeezed lemon juice (can sub with Apple Cider vinegar)
1 cup Almond Milk
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Agave Maple Syrup
1/3 Cup Brown Rice Flour
1/3 Cup Sourghum Flour
2 Tbsp Potato Starch (can sub with Tapioca Flour)
1 Cup Bob Red Mills’ Gluten Free Rolled Oats
A dash of cinnamon
A pinch of salt
1 tsp Gluten Free Baking Powder
1/2 tsp Bob Red Mills’ Gluten Free Baking Soda
1 container Earth Balance Vegan Buttery Spread
1 blender
DIRECTIONS:
In a medium measuring cup or bowl, add milk, lemon (or vinegar), olive oil, maple agave syrup, vanilla and stir together until well combined. Set aside.
In a large bowl, sift / whisk flours, potato starch, baking powder, cinnamon, sea salt, baking soda and oats.
Pour wet ingredients into the dry ingredients and continue whisking until combined. Pour batter into a blender and blend on low to medium low speeds for 1 minute (times and speed varies based on your equipment. The batter should be smooth and creamy)
Pour mixed batter into a bowl and set aside. Grab a medium / large non-stick frying pan and turn the stove onto medium – low heat. Take 2 teaspoons of Earth Balance Vegan Butter Spread and swirl it around the pan. You may have to add an additional teaspoon depending on the size of your pan. Once the pan has a good coating, scoop 1 tablespoon amount at a time of the pancake batter gently onto the pan.
Cook for 3-4 minutes on each side or until you see the edges turn golden brown. Continue the steps until you’ve made as much as you wanted to serve.(To keep my plate warm while I continue cooking, I turn the oven on 200 – 250 degrees F. and place my plate in there.)
To serve: Decorate your plate however way you want – as you can see my inspiration was Disney’s Mickey Mouse. Serve with warm maple agave syrup and any additional fruits, nuts, etc. that tickles your fancy. Sit down and enjoy your creation!
Lastly, if there’s any batter left over, it can be stored in an airtight container and placed into the refrigerator. Please note: The remaining batter must be used within 3-5 days or it will spoil!
#TheRealAndreaGees
(IG: @AndreaGees)
A Gees Life 