A home-cooked breakfast doesn’t need to be complicated in order for it to be tasty. No need to spend the majority of your morning in the kitchen to only find your sink piled with dirty dishes. Not any longer because this pancake recipe requires only a blender. That’s why this truly is the perfect gluten-free vegan pancake. Only five ingredients and all you have to do is throw them into a blender and then pour into a heated skillet. That’s it.
A blend of a tender middle and crispy edge–it’s exactly the texture I prefer my breakfast cake to have. I think those perfectly browned edges say it all: Delicious. One of the hardest things I have found to accomplish with gluten-free vegan food is that beautiful crispy brown hue because of the lack of eggs and butter in a recipe. The trick at that point is to manipulate what’s on hand to create the same result…
Part of what really helps with the color in these perfect gluten-free vegan pancakes is the choice in flours. I used oat and millet (I currently store oats and whole millet in my pantry and then grind my own flours when I’m ready to bake). You are more than welcome to use your own flour blend however this recipe has been tested and approved with oat and millet listed below so I cannot guarantee it coming out the same way. If you have any questions with subbing out certain flours, click here for my Guide to Gluten-Free Flours post.
- Combine everything together in a high-speed blender. Add a tablespoon of nondairy milk if you need to thin it out a little.
- Let it sit for 5 minutes to thicken up.
- Heat a skillet on medium-high heat and allow to completely warm up.
- Grease the pan with a small slab of vegan butter and pour ¼ c. of batter into the pan.
- When you notice bubbles forming in the tops of the batter and the sides are firmed up, the pancake is ready to flip over. Each side should be nicely browned.
It’s the perfect breakfast for two. Or one. You can freeze the leftovers and reheat for another day.