Pancakes are something many people will go for when at a restaurant, or when making breakfast on the weekend. If you don’t love pancakes, you can go check out my vegan gluten-free french toast here. Pancakes are delicious, but they tend to be full of eggs, dairy, and of course wheat. Because I can’t eat gluten, and I don’t want to eat eggs or dairy, I decided to make my own gluten-free vegan version, with vegan chocolate chips to mix things up a bit. I love chocolate, and what could be better than eating chocolate for breakfast?
After mixing up all of my ingredients, I put my skillet on the stove and turned it to medium heat. It’s important to let your pan heat up for a minute when making pancakes before adding the batter, so that you have consistent heat. I started out without any butter or oil, but then I added Earth Balance butter because my nonstick pan is a little worn out and the pancakes were sticking . If you have a nonstick pan, then you don’t need to use any oil or butter, but if you don’t I would recommend using something.
Once my pancakes were finished I topped them with Redi Whip almond milk whipped cream, slice strawberries, and blueberries. I know this picture doesn’t really show the pancakes, but I promise they were great.
1 1/3 cup gluten-free all-purpose flour
½ cup white sugar
½ tsp baking soda
½ tsp vanilla extract
2 tbsp avocado oil
1 cup almond milk
½ cup vegan gluten-free chocolate chips
1. Mix together all ingredients in a large bowl.
2. Put a skillet on medium heat, melt about a tablespoon of vegan butter.
3. Add a heaping tablespoon of batter to the skillet about three times, or as many times as you can.
4. Flip when you start to see the pancakes bubble.
5. Put them on a plate, and then add your preferred toppings.
6. Makes about 11.
7. Takes about 20 minutes.