Gluten-free, Dairy-free Flapjacks aka Vegan Pancakes
I finally got around to trying out some gluten-free, dairy-free flapjacks. At our house flapjacks are not something we normally have. Our “go to” has always been crepes (aka skinny pancakes aka lattua or Finnish crepes) so this is a bit of a departure. From what I’ve read, applesauce is the key to replacing the wonder of eggs in flapjacks.
I adapted the recipe (not much frankly) from the lovely Laura of MOMables.com (thank you Laura!). The original recipe is here and it’s much, much healthier than mine because I can’t resist brown sugar ;).
So, the verdict on taste…they were great. They are loaded with cinnamon and the texture is good albeit not quiet as light and fluffy as a “gluten” version BUT it was pretty good nonetheless.
- 1 C gluten-free all-purpose flour (I used Bob’s Red Mill)
- 1/4 tsp xanthan gum
- 1 Tbsp ground flaxseed (flax meal – 2 1/2 tsp flax seed ground fine in the coffee grinder)
- 2 tsps baking powder
- 2 tsps cinnamon
- 1/4 tsp salt
- 2 Tbsps brown cugar
- 1 tsp vanilla
- 1/4 C unsweetened applesauce (I used raspberry applesauce because it’s what I had)
- 1 1/4 C almond milk
- If you are vegan than use coconut oil to grease a cast iron frying pan (or whatever you usually use to cook your flap jacks).
- In a large bowl whisk together, the flour, ground flax, baking powder, cinnamon, brown sugar and salt to get as many lumps out as you can.
- In a 2 C measuring whisk the apple sauce together with the almond milk, and vanilla.
- Make a well in the dry ingredients and pour in about half the wet ingredients, whisking as you go to minimize lumps.
- Slowly whisk in the remaining ingredients and add additional almond milk if you think that batter is too thick. Keep whisking until you get a smooth, pourable batter.
- Pour 1/4 C of batter into your well greased pan (make sure you grease between pancakes).
- Cook for 1-2 minutes or until bubbles start to form in your pancake and the edges look booked. Flip and cook for another 1-2 minutes.
- Place in a warm oven while you do the rest.
- Serve with maple syrup because…maple syrup!
Makes 8 good sized pan cakes.