Vegan & Gluten Free Fluffy Pancakes

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Ingredients

• Gluten Free Flour: I typically use Bob’s Red Mill Gluten free 1 to 1 baking flour.
• Coconut Sugar: You can use regular sugar but I prefer coconut.
• Baking powder: Aluminum free highly recommended
• Salt
• Hemp seeds
• Flaxseed meal
• Unsweetened pea protein powder (if desired for that extra boost of plant based protein)
• Vegan egg replacer: I always use Bob’s Red Mill egg replacer. You could also use flax eggs. 
• Vanilla extract
• Melted coconut oil
• Oat, Almond, or Soy milk
• Cooking spray

How to Make Gluten Free and Vegan Chocolate Chip Waffles

First, gather 2 large bowls. One for wet ingredients and one for dry. Add your gluten free flour, coconut sugar, hemp seed, flax seed mill, unsweetened protein powder (if desired), baking powder, and salt into a large bowl and stir until mixed together evenly. In a separate bowl mix your Egg Replacer with water (or flax egg replacement), vanilla extract, melted coconut oil, and non dairy milk. Whisk all the wet ingredients together until combined.  Next, you’ll pour the whisked, wet ingredients into the bowl with your dry ingredients. Stir with spatula until combined. Heat up your griddle or skillet and spray with cooking oil. When the griddle or skillet is heated well, pour 1/4-1/3 cup of batter and let cook until bubbling. Flip and cook on the opposite side until heated through. Top with your choice of fresh fruit, maple syrup, vegan whipped cream, the options are endless.

Looking for another delicious breakfast recipe? Get the recipe for these chocolate chip waffles!

Vegan and Gluten Free Pumpkin Pancakes

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Course Breakfast

Ingredients

  

• 3 1/2 cups gluten free flour
• 2 Tbsp coconut sugar
• 1/4 cup hemp seeds
• 1/4 cup flaxseed meal
• 2 tsp baking powder
• cinnamon
• 1/2 tsp salt
• nutmeg
• cloves
• 4 Tbsp vegan egg replacer mixed with 8 Tbsp water
• 1/2 cup melted coconut oil
• 2 tsp vanilla extract
• 4 cups non dairy milk oat, almond, soy are all fine

Instructions

 

• Gather 2 separate large bowls
• In your first bowl, pour in gluten free flour, coconut sugar, baking powder, salt, hemp seed, and flax seed mill. Feel free to pour in a scoop of unsweetened pea protein powder if desired for that extra boost of protein. 
• Whisk together all dry ingredients.
• In your second bowl, mix together your egg replacer and follow instructions per package directions (For Bob’s Red Mill Egg Replacer it is 1 Tablespoon to 2 Tablespoons water)
• Add melted coconut oil, vanilla extract, and vegan milk and whisk together with vegan egg replacer.
• Pour wet ingredients into bowl with dry ingredients and stir together. 
• Fold in pumpkin puree and mix until combined.
• Heat griddle or skillet and lightly mist with cooking oil. 
• Scoop 1/4-1/4 cup of batter and cook on one side until bubbling.
• Flip and continue to cook until both sides are cooked through. 
• Top with your choice of maple syrup, vegan whipped cream, dairy free chocolate chips, etc. and enjoy!