Gluten-Free Vegan Pancakes
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pancakes
 
Easy gluten-free, vegan crepe pancakes, made with aquafaba
Ingredients
  • 1 cup quinoa flour
  • 1 tsp baking powder
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp aquafaba (1 "egg" - to make fluffy pancakes instead of crepes double this)
  • 1 tbsp grapeseed oil (or your oild of choice)
  • ⅔ cup milk of your choice
  • 1 tbsp vinegar (or lemon juice)
  • Oil for cooking
  • Optional additionss:
  • Chocolate chips
  • Sliced banana
  • Fresh berries
  • Walnuts
  • Peanut Butter
Instructions
  1. In a mixing bowl, combine the dry ingredients and set aside.
  2. In a second bowl, combine the milk and vinegar (or lemon juice) and set aside for 5 minutes to let it turn into buttermilk.
  3. Add the maple syrup, oil and vanilla extract to the buttermilk and whisk gently for 30 seconds. Add any optional ingredients desired and give a quick stir.
  4. Beat the aquafaba lightly (or for fluffier pancakes, for several minutes longer, until light and fluffy) and add it to the bowl with the liquids, continuing to beat for another minute or so.
  5. Folding the dry ingredients into the wet ingredients and stir until there are no clumps.
  6. Let the batter sit for 5-10 minutes in the fridge while you heat the oil on the stove (this is important if you want thicker pancakes).
  7. On a hot, lightly greased skillet (non-stick will be easiest), pour ¼ cup scoops of batter.
  8. Let cook until bubbles begin to form on the surface and the underside turns a golden brown. Flip over and cook the other side until it begins to brown.
  9. Serve with your choice of syrups, fresh fruit, whipped topping, etc.
Recipe by Accidentally Crunchy at https://www.accidentallycrunchy.com/vegan-gluten-free-quinoa-pancakes