Gluten Free Vegan Buttermilk Pancakes
A classic buttermilk pancake taste with a not so classic recipe. This gluten-free and egg free pancake is made with aquafaba. A delicious unique way to make egg free pancakes.
Calories: 1529kcal
Ingredients
- 1/4 cup aquafaba - about half a can of chickpea liquid
- 1 cup dairy free milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon Ener-G egg replacer
- 2 tablespoons warm water - for egg replacer
- 2 tablespoons dairy free butter
- 1 1/2 cup Gluten Free Basic Flour Blend
- 1 tablespoon baking powder
- 4 tablespoons coconut sugar
- 1/4 cup chocolate chips - optional
- 1/4 cup blueberries - optional
Instructions
- First, you have to make your aquafaba "egg whites". All you have to do is pour your aquafaba into your stand mixer with the whisk paddle attachment and turn on high. You will whisk for about 7 minutes or until it creates soft peaks. Be patient and walk away while it's whisking.
- Whisk milk, sugar and apple cider vinegar and set aside.
Whisk egg replacer with water and set aside to thicken.
Melt butter and set aside to come to room temperature. - Whisk your flour and baking powder together until completely combined without any lumps.
- Mix your milk mixture, egg replacer, and melted butter.
- Pour your liquids into the dry and mix until combined but do not over mix. A few lumps are better than an overmixed pancake batter.
- Now with a rubber spatula carefully fold in your fluffed up aquafaba. Fold in very carefully until combined. You should expect it to lose some air but you don't want to beat vigorously and lose all air.
- Heat a cast iron skillet or pan you like on medium-high spray in a bit of oil. Once the pan is very warm, pour in your pancake mix. If you are adding chocolate chips and blueberries, sprinkle them on now while one side is wet. Once edges are cooked and you can get a spatula under without breaking, flip. Cook until golden on both sides. Adjust heat as needed. You will want to add a bit more oil in between each pancake to make sure they don't stick. If you do that, you'll have no problems.
- Stack, top with syrup and enjoy!
Nutrition
Calories: 1529kcal | Carbohydrates: 266g | Protein: 21g | Fat: 47g | Saturated Fat: 14g | Sodium: 641mg | Potassium: 1896mg | Fiber: 15g | Sugar: 59g | Vitamin C: 3.5mg | Calcium: 971mg | Iron: 8.9mg