Gluten Free Vegan Pancakes w/ Strawberry Syrup

Pancakes, the breakfast of champions and our favorite Sunday morning family meal. I like light & fluffy pancakes which can be a bit difficult when you’re cooking gluten free, but I’ve played around for the past 2 years and have perfected a pancake recipe that is gluten free and vegan too! Hope you like them as much as we do.

Okay, so I kinda sorta cheat with Pamela’s GF pancake mix BUT I’ve found that making my own blends just doesn’t make such smooth, fluffy pancakes but if you follow her recipe the pancakes aren’t all that great either….

Ingredients:

2 cups GF flour – I use Pamela’s Gluten Free Pancake Mix

1 ts baking soda

1 ts baking powder

2 TB pure maple sugar

1 ts vanilla

1 1/2 C coconut milk

2 TB apple cider vinegar

2 TB coconut oil

vegan butter for cooking

Preheat griddle over medium low heat. Whisk together dry ingredients. Whisk together wet ingredients. Mix wet ingredients into dry mix. Add a little water if you like a lighter consistency. Brush your griddle with vegan butter and cook each side until lightly browned. Keep your pancakes warm by storing them in the microwave or oven while you finish cooking.

Now to make your strawberry syrup, or really whatever fruit you prefer. Peach, blueberry, blackberry, raspberry, etc will work well too.

Strawberry Syrup

Ingredients:

1/3 C Pure Maple Syrup

1 pint of fresh fruit – we prefer strawberries

1/2 of a lemon – juiced and zested

1/2 ts cinnamon

Simmer all ingredients in a small saucepan until warm and syrupy! Mash up the fruit to the consistency you like.

Pour warm syrup over warm gluten free vegan pancakes and enjoy!

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