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PREP TIME:
5 MINUTES

COOK TIME:
10 MINUTES

TOTAL TIME:
15 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 Servings
Print Recipe

Batter Ingredients:

  • ½ Cup Gluten Free Flour – Recommend: King Arthur Brand
  • ½ Cup Cassava Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon salt
  • 3 TBSP Coconut Sugar
  • 1 Egg
  • 1/2 Teaspoon Pure Vanilla Extract
  • 2 TBSP Canola Oil
  • ¾ Cup Organic Coconut Milk (or other non-dairy milk: Almond/GF Oat)
  • Non-dairy Butter (recommend Melt brand or Earth Balance)

Instructions:

  1. In small mixing bowl add both flours, baking powder, salt and sugar.
  2. In a separate small bowl add 1 egg (lightly whisked), vanilla, oil and milk.
  3. Add wet ingredients to dry ingredients and mix with spoon until combined. Try not to overmix.
  4. Warm a pancake griddle or large pan and disburse non-dairy butter coating pan.
  5. Spoon in batter – making 2 batches of 3-4 pancakes.
  6. Cook 3-5 minutes first side – periodically check bottom making sure browned. Then flip.
  7. Cook 2-3 more minutes. Make sure cooked all the way through.
  8. Can also try adding 1/ 2 cup blueberries to batter or vegan chocolate chips if feeling sassy.

Serving Ideas: Enjoy with fresh strawberries, blueberries (fruit of preference) / Pure Maple Syrup / Coconut Whipped Cream

*Try and use all organic ingredients if possible.