These healthy pancakes are light and fluffy plus they are refined sugar-free, nut-free, dairy-free, egg-free and gluten-free.
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 cup oat flour (gluten-free if desired)
- ½ cup brown rice flour
- 2 tablespoons arrowroot starch
- 2 teaspoon baking powder
- ½ teaspoon fine grain sea salt
- ¼ teaspoon ground cinnamon (optional)
- 1 cup non-dairy milk
- 2 tablespoons maple syrup
- 2–3 tablespoons vegan butter (for cooking the pancakes on griddle)
- Preheat a griddle over medium low heat.
- Prepare the flax egg by whisking together the flaxseed meal with water. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients (oat flour, brown rice flour, arrowroot starch, baking powder, salt). If you do not have oat flour on hand you can make it yourself by adding 1 cup gluten-free oats to a mini food processor and blending for 30-60 seconds until a fine flour forms).
- Add wet ingredients (non-dairy milk, maple syrup and flax eggs) and mix until a smooth batter forms.
- Lightly grease your griddle with 1 tablespoon of vegan butter. Ladle 1 spoonful of batter onto the griddle and repeat until you have filled your pan. I like to keep the pancakes fairly small so they cook evenly and quickly (making them easier to flip). Cook the pancakes until small bubbles begin to form on the top, about 4-5 minutes. Flip and cook for another 2-3 minutes longer until the other sides are golden brown. Transfer to a wire rack and repeat until no batter remains. Between batches, re-grease the griddle using more vegan butter.
- Serve pancakes warm with pure maple syrup and fresh fruit such as strawberries. I also topped mine with vegan cream cheese (shown in picture).
- Category: Breakfast