Oh my sweetness, I've been meaning to type this up, but then my kids had time off school/in my face and then I was also having computer issues, but I'm back on track, baby!
I scored this bag of Bob's Red Mill almond flour in order to try to make some Valentines Day macarons last month (FAILED) and I love that it's superfine and delicious. So, I thought I'd make pancakes with it. I've made this recipe a few times now, and they also freeze/reheat really well without drying out (thank you for that, almond flour).
So this recipe uses two gadgets- the blender and my griddle. The griddle is optional, but you do need a blender or food processor for this. I used my little Nutri-Ninja and it does a perfect job.
With a lot of gluten-free cooking, eggs are used as a binder, so gluten-free and vegan can be a challenge. Think of how a bowl of oatmeal congeals together- perfect! That's my binder! Oats are also a great binder in veggie burgers or meatless meatloaves as well. 
Ingredients:
Now for the super easy part: If you are using an electric griddle, turn on and set it to 300 degrees. If you are using a pan, you can wait until the batter is done to set it to med-hi heat. Put the oats, plant milk, vanilla, and maple syrup in the blender and blend until creamy. It tastes amazing at that point. Just stop and drink it. No no no, just kidding, don't do that. Add the almond flour, baking powder, and salt and just pulse a few times until everything is mixed. I like to use Earth Balance on my griddle when making pancakes for that familiar buttery crispy outside, but you could use coconut oil or probably just omit the oil all together if you have a good seasoned cast iron or non-stick pan. Pour into 3in diameter rounds and you'll get about 8 pancakes. Once there are bubbles coming up all the way through the pancake, flip and cook for another minute or less.
I've had these with marmalade on top, which I thought brought out the almond flavor nicely, or just with maple syrup or plain. They are lovely no matter how you top them. I love almond and blueberry together too, so I bet they would be great with some fresh blueberries mixed in!
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I've long been a big fan of the Fluffy Pillow Pancakes from Isa Does It. But they are almost TOO puffy for me, and I wanted something a bit more like a buttermilk pancake. Enter- yogurt! I've been making my own soy/ soy coconut blend yogurts in my Instant Pot and have fallen in love, but you can use store bought vanilla yogurt just as easily if you aren't into the DIY.
These are definitely our new favorites, and I find they are more moist than other vegan pancake recipes we've tried, and even without most traditional binders (yogurt is our binder here), they have a great solid texture. I plan to try thinning them out a bit in the future for a crepe-like pancake. Let me know in the comments if you try that! 
Ingredients (makes about 16 pancakes the diameter as a coffee mug)
1 1/2 cups soy milk (or other plant milk, although I've only made with soy) 1/4 cup vanilla soy or soy/coconut blend yogurt, DIY* or store bought 3 Tablespoons veg oil of choice 2 Tablespoons maple syrup 1 1/2 cups flour 3 teaspoons baking powder 1/2 tsp salt *If you use homemade yogurt from my recipe, add another Tablespoon maple syrup and a tsp vanilla Pretty basic process: Combine all wet ingredients, then mix in the dry. It's okay to have small lumps with pancake mix. I like to mix in a large pyrex measuring cup for easy pouring of batter. If you over combine they go a little flat. I like to cook mine on a griddle set to 300 degrees with some Earth Balance Buttery Spread, but you can use a pan over medium- medium high heat. I took a picture, above of that perfect flip time when the edges are cooked through and there are bubbles throughout. Once you have flipped, let cook on other side for 30 seconds to a minute. I give a "jiggle test" by putting my finger on the top of the pancake and giving it a little jiggle. You can feel if it's soupy in the middle or moves like a sponge. You want the sponge, not the soup. My purists like theirs with just maple syrup, but the vanilla flavor would pair well with berries.
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I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
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AuthorI love cooking and playing in the kitchen with my toys, so let me share that joy with you and your family to bring the FUN back into the kitchen! Categories
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