Daily Archives: September 14, 2010

Pancakes (Vegan, gluten-free, corn-free, rice-free)

Yes, these are vegan, so there is no dairy, and no eggs.  And, they’re whole-grain, which is all the rage these days.

But, are they any good?  Yes.  Yes, they are.  I started making these pancakes for my youngest daughter, Fiala, who has some serious dietary restrictions.  But, when the rest of my family found out that these were not only edible, but tasty, everyone wanted some.  Now, when I make these, I make ’em for everyone.  They stand up well under butter (or butter substitute of your choice — we love Earth Balance Soy-Free), real maple syrup, and jam.  This last Saturday, I made a faux Chatilly Cream topping with Tofutti’s Sour Supreme, vanilla, cinnamon, and powdered sugar, which we dolloped on top of our jam-filled pancakes.

Beware “light” syrups — I haven’t tried any on these (I don’t buy them!), but I think the water content would make these pancakes soggy.

Normally, I like my pancakes fluffy.  But, once I concluded that I was just never going to get a FLUFFY result while taking out dairy, egg, rice, potato, and corn, I was content.  So, the resulting product is a little thicker than a crepe, and a little thinner than your standard pancake.  The good news about that, though, is that they cook in a snap.

They are also a tad darker than most pancakes, given the flour content.  And, speaking of dark, you cannot omit the sugar, or you will end up with… flatbread that doesn’t look like a pancake, because it won’t brown.

But, if you can hang with all of that, you can make these easy, tasty pancakes!

They are also high-protein and compared to similar products, very low carb.  Per good-sized pancake, they contain:

  • 4.8 g protein
  • 2.4 g sugar
  • 3.0 g fiber
  • 23.8 g total carbohydrates

Vegan Pancakes
Makes 10

  • 3 Tbsp dark brown sugar
  • 2 cups oat flour (no substitutions)
  • 1 cup garbanzo flour (no substitutions)
  • 1/4 cup olive oil (or other oil)
  • pinch of sea salt
  • 2 cups water
  • Optional:
    • 1/2 tsp cinnamon
    • 1 tsp vanilla
    • 1-2 scoops (45 mg each) pure stevia extract

Combine all ingredients and whisk until smooth.  Batter will very likely have small lumps (from the garbanzo flour).  Let the batter sit 5-15 minutes, and whisk again.  After sitting and re-whisking, the batter will have thickened slightly and be very smooth.

Right before cooking, add:

  • 1/2 tsp baking soda

Whisk thoroughly, but do no over-mix.  Lightly oil a griddle (I use olive oil on a seasoned cast iron griddle), and heat over medium-high heat.  Use 1/3 cup of batter at a time.  Cook approximately 40 seconds per side, flipping when top is bubbly, sides are slightly dried out, and bottom is well-browned.

Use within 48 hours, or freeze unused portion, separating each pancake with a sheet of waxed paper.

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