Elevate your breakfast with our gluten-free and vegan pancake recipe using our versatile Inspiration Baking-All-Purpose Flour Blend. These moist and fluffy pancake rounds are the perfect canvas for your favorite fresh fruits, topped with a dollop of luscious vegan coconut whip cream. It's a breakfast win that will leave your family craving more.
This Inspiration Baking-All-Purpose Flour Blend will also make other delicious recipes with just a few tweaks!
SERVINGS: 8 pancakes
PREP TIME: 10 MIN
COOK TIME: 6 MIN
TOTAL TIME: 16 MIN
INGREDIENTS
1 Cup Inspiration Baking-All-Purpose Flour Blend
1/2 Teaspoon Baking Powder
2 Teaspoons Vanilla Extract
2 Whole Eggs
1 Tablespoon Oil
3/4 Cup Milk of Your Choice
Vegan Option: 5 ½ tablespoons applesauce or 1 smashed banana (only add if making these vegan)
DIRECTIONS
Follow your griddle instructions for making pancakes.
In a mixing bowl, whisk together vanilla, eggs or egg substitute, oil, and milk.
Add the Inspiration Baking-All-Purpose Flour Blend to the wet mixture and blend until the ingredients are combined. Use your spatula to scrape the bowl so that all the dry mix is combined. The batter may still have some lumps.
Let the batter rest for at least 5 minutes.
Spray your griddle with oil. For each pancake, pour 1/4 cup batter onto your hot griddle.
Once bubbles appear in the pancakes, turn over and cook the other side. Remove from the griddle and serve warm.
NOTES:
Adding 2 Tablespoons of Buttermilk Powder enriches the flavor.
If using Buttermilk, omit Buttermilk Powder.
You can use Flaxseed meal for egg replacer. Follow directions.
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