Bob’s Red Mill Gluten Free Flour Pancake Recipe Vegan Delight

Starting your day with a stack of fluffy, delicious pancakes is one of life’s simple pleasures. But if you’re gluten-free and vegan, finding the perfect pancake recipe that meets your dietary needs without compromising on taste and texture can be a challenge.

That’s where this Bob’s Red Mill Gluten Free Flour Pancake Recipe comes in! Crafted with wholesome, plant-based ingredients and the trusted quality of Bob’s Red Mill gluten free flour, these pancakes are light, airy, and incredibly easy to make.

Whether you’re cooking for yourself or your family, this recipe promises a satisfying breakfast that everyone can enjoy.

These pancakes are perfect for those who want to avoid gluten and animal products but still crave a comforting, classic breakfast treat. Plus, you can whip up this batter quickly and customize it with your favorite add-ins.

Let’s dive into this recipe that’s sure to become your new go-to for weekend brunch or any morning that calls for a bit of extra joy!

Why You’ll Love This Recipe

This recipe combines the best qualities of gluten-free and vegan cooking to bring you pancakes that don’t fall apart or taste gritty. Using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour ensures a balanced texture with the right amount of binding, thanks to its blend of rice flour, potato starch, and tapioca flour.

No eggs, no dairy, no problem! The use of flaxseed meal as an egg replacer adds a nutty flavor and healthy omega-3 fatty acids, while plant-based milk keeps the batter moist and tender.

You’ll get pancakes that are golden, fluffy, and slightly crispy on the edges.

Also, this recipe is versatile, budget-friendly, and uses pantry staples. It’s perfect for busy mornings or leisurely brunches.

Once you master these, you might want to explore other wonderful recipes such as Chocolate Heaven Cake Recipe or try something savory like the Chicken Manchego Recipe for dinner!

Ingredients

• 1 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tbsp ground flaxseed meal (mixed with 6 tbsp water to form flax eggs)
• 1 tbsp baking powder (gluten-free)
• 1 tbsp organic cane sugar
• ½ tsp salt
• 1 ¼ cups unsweetened almond milk (or any plant-based milk)
• 2 tbsp vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract

Equipment

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Small bowl for flax egg

Instructions

1. Prepare the flax eggs: In a small bowl, combine the ground flaxseed meal with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens and becomes gelatinous.
2. Mix dry ingredients: In a large mixing bowl, whisk together the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, sugar, and salt until well combined.
3. Add wet ingredients: Pour in the almond milk, vegetable oil, vanilla extract, and the prepared flax eggs into the dry mixture.
4. Combine batter: Whisk everything together gently until just combined. Avoid overmixing to keep pancakes tender. The batter should be slightly thick but pourable. If too thick, add a splash more almond milk.
5. Preheat your skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil if necessary.
6. Cook pancakes: Pour ¼ cup batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm: Remove cooked pancakes and keep warm while you cook the remaining batter.

Tips & Variations

For fluffier pancakes, let the batter rest for 5 minutes before cooking.

Feel free to add mix-ins such as fresh blueberries, sliced bananas, or dairy-free chocolate chips right into the batter before cooking. This adds natural sweetness and texture.

If you prefer your pancakes a little sweeter, increase the sugar to 2 tablespoons or add a splash of maple syrup in the batter.

Try swapping the almond milk for oat or soy milk based on your preference or availability. Coconut milk will add a tropical twist!

For a more protein-packed breakfast, serve these pancakes with a spread of almond butter or top with chopped nuts.

If you want to try more gluten-free and vegan recipes, check out the Costco Vegan Mushroom Stew Recipe for a hearty dinner or indulge in a sweet treat with the Chocolate Pixie Cookies Recipe.

Nutrition Facts

Serving Suggestions

These pancakes are delicious on their own, but to elevate your breakfast experience, try topping them with fresh fruits like strawberries, blueberries, or bananas. A drizzle of maple syrup or agave nectar adds a perfect touch of sweetness.

For a decadent twist, spread some vegan butter or nut butter between pancake layers and sprinkle with chopped nuts or shredded coconut.

Pair your pancakes with a warm cup of coffee or a refreshing glass of freshly squeezed orange juice for a complete morning meal.

To balance your breakfast with some protein, serve alongside vegan sausage or scrambled tofu.

Conclusion

Making pancakes that are both gluten-free and vegan doesn’t have to be complicated or bland. This Bob’s Red Mill Gluten Free Flour Pancake Recipe offers a delicious, reliable way to enjoy a classic breakfast favorite without compromising your dietary needs.

The combination of wholesome ingredients, simple preparation, and versatile flavors makes it a must-try recipe for anyone seeking a nutritious and tasty start to their day.

Whether you’re new to gluten-free and vegan cooking or a seasoned pro, these pancakes are sure to become a staple in your kitchen. Don’t hesitate to experiment with toppings and mix-ins to create your perfect stack.

For more creative and tasty recipes, explore our collection including the delightful Christmas Cookie Shots Recipe and the savory Chicken Shrimp And Broccoli Recipes.

Happy cooking and bon appétit!

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