Growing up, one of the best things about the weekend was waking up from a cozy Sunday morning sleep-in to the warm smell of pancakes on the griddle. Pancakes are one of those childhood meals that evoke a unique kind of cyclical nostalgia passed from one generation to the next, sparking feelings of comfort and family. These pancakes are sweet and fluffy, nutritious and filling. Because I’m a maximizer, I’ll usually add chia or flax seeds, a handful of oats, top with more fresh fruit or nondairy yogurt, and of course, a drizzle of local maple syrup. We’ve been gluten-free and vegan for many years...and continue to enjoy the most delicious treats! — Lauren Willett-Benson
Ingredients
- 3 cups gluten free flour blend*
- 3 tablespoons organic sweetener (coconut palm sugar, brown cane sugar, or pure maple syrup)
- 2 tablespoons baking soda
- 2 teaspoons ground cinnamon
- ½ cup melted coconut oil
- 2 cups non-dairy milk
- 1 tablespoon vanilla extract
- 1–2 cups blueberries (or other fruit)
Preparation
*This recipe uses Bob’s Red Mill Gluten Free All-Purpose Baking Flour (a mix of garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour and fava bean flour) but feel free to try others.
Preheat griddle on medium-high.
Combine dry ingredients.
Stir in melted coconut oil, followed by milk and vanilla extract.
Delicately fold in fruit of choice.
Spray the griddle with a high-heat, non-hydrogenated, nonstick cooking spray. Use a measuring cup to scoop and pour batter onto the hot griddle. Flip when golden brown on opposite side. Pancakes are done when golden brown on both sides.
Serve with real maple syrup, coconut oil, non-dairy yogurt, hemp seeds, fruit and more!
