Category,
gluten free vegan pancakes made with Montana Gluten Free all purpose flour
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 1 tbsp plus 1 tsp baking powder (see note below)
 3 tbsp sugar
 1 cup non-dairy milk (we prefer flax) Can be made with conventional dairy milk
 1 tbsp apple cider vinegar
 1 tsp vanilla extract
 ½ cup add-ins – blueberries, chocolate chips, nuts, etc. (optional)
1

- Preheat griddle or pan to medium heat (350° F approximately). Grease with non-stick cooking spray or a coconut oil.

2

- In a large bowl, mix All Purpose Baking Mix, baking powder and sugar together.

3

- In a small bowl, combine the wet ingredients – milk, apple cider vinegar and vanilla.

4

- Add wet ingredients to dry ingredients. Whisk together until just combined. Fold in extra add-in ingredients if desired.

5

- Pour about 2 tablespoons of batter onto the heated griddle – smaller pancakes will be fluffier.

6

- Cook until several bubbles appear on the uncooked surface of the pancake (2-3 minutes), flip and cook on the other side for another 2-3 minutes. (Gluten free pancakes are often not as browned as their gluten-filled counterparts.)

7

- Repeat until all the batter is used. Serve with butter and maple syrup or your favorite toppings.

8

- Enjoy!

9

** Montana Gluten Free Waffle Pancake Mix can be used in place of All Purpose Baking Mix.

Baking Powder: be sure to use aluminum free baking powder to avoid any aftertaste. At Montana Gluten Free we make our own – ¼ cup baking soda, ½ cup cream of tartar, and ¼ cup tapioca starch – blend and store in an air-tight container.

Ingredients

 1 tbsp plus 1 tsp baking powder (see note below)
 3 tbsp sugar
 1 cup non-dairy milk (we prefer flax) Can be made with conventional dairy milk
 1 tbsp apple cider vinegar
 1 tsp vanilla extract
 ½ cup add-ins – blueberries, chocolate chips, nuts, etc. (optional)

Directions

1

- Preheat griddle or pan to medium heat (350° F approximately). Grease with non-stick cooking spray or a coconut oil.

2

- In a large bowl, mix All Purpose Baking Mix, baking powder and sugar together.

3

- In a small bowl, combine the wet ingredients – milk, apple cider vinegar and vanilla.

4

- Add wet ingredients to dry ingredients. Whisk together until just combined. Fold in extra add-in ingredients if desired.

5

- Pour about 2 tablespoons of batter onto the heated griddle – smaller pancakes will be fluffier.

6

- Cook until several bubbles appear on the uncooked surface of the pancake (2-3 minutes), flip and cook on the other side for another 2-3 minutes. (Gluten free pancakes are often not as browned as their gluten-filled counterparts.)

7

- Repeat until all the batter is used. Serve with butter and maple syrup or your favorite toppings.

8

- Enjoy!

9

** Montana Gluten Free Waffle Pancake Mix can be used in place of All Purpose Baking Mix.

Baking Powder: be sure to use aluminum free baking powder to avoid any aftertaste. At Montana Gluten Free we make our own – ¼ cup baking soda, ½ cup cream of tartar, and ¼ cup tapioca starch – blend and store in an air-tight container.

Notes

Gluten Free Vegan Pancake Recipe