Vegan and Gluten-Free Pancakes with Fruit Garnish
These are truly the best Vegan and Gluten-Free Pancakes ever! Golden crisp on the outside, ridiculously fluffy on the inside, every bite is deliciously rich and buttery, just like classic diner-style pancakes, but vegan and gluten-free. Enjoy these pancakes with a fresh fruit and berry garnish for a delightful breakfast.
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Breakfast
- Servings: 9
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Diet: Vegan, Gluten-Free
- Tags: Vegan, GlutenFree, Pancakes, Breakfast
Nutritional Values
The health score of 70 reflects the use of whole plant-based ingredients and the presence of fruit, providing essential vitamins, fiber, and antioxidants. Deductions were made for added sugars and moderate sodium content. This recipe is a healthier alternative to traditional pancakes, benefiting from being both vegan and gluten-free.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 200 kcal | -- |
| Total Fat | 6 g | -- |
| Saturated Fat | 3 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 200 mg | -- |
| Total Carbohydrate | 33 g | -- |
| Dietary Fiber | 2 g | -- |
| Total Sugars | 5 g | -- |
| Protein | 4 g | -- |
Ingredients
1 ¾ cups (420 mL) plain-flavored soy milk mixed with 1 ½ tablespoons lemon juice; 2 cups (250g) gluten-free all-purpose flour; 2 tablespoons (25g) baking powder; ½ teaspoon sea salt; 2 tablespoons organic cane sugar; 1 teaspoon vanilla extract; 3 tablespoons (42g) vegan butter, melted; Refined coconut oil, for cooking; Fresh berries and sliced fruit for garnish
Instructions
Prepare the vegan buttermilk by combining lemon juice and soy milk. Let it sit for a few minutes until it curdles.; In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.; Add the vanilla extract and melted vegan butter to the buttermilk. Mix until smooth.; Pour the wet ingredients into the dry ingredients and fold until just combined, ensuring not to overmix. Allow the batter to rest for 5 to 10 minutes.; Heat a nonstick frying pan over medium heat and add a teaspoon of coconut oil.; Ladle a heaping ⅓ cup of batter into the pan. Cook for 2 to 2 ½ minutes on one side until golden brown, then flip and cook for another 2 to 2 ½ minutes.; Serve warm with maple syrup, vegan butter, and garnished with fresh berries and sliced fruit.
Allergens
Soy
HealthScore: 70
This dish scores high due to being plant-based, low in saturated fats, cholesterol-free, and high in fiber. The moderate sodium content slightly reduces the overall score.