Oh no! You are having your entire family over for dinner in less than an hour and you’ve forgotten that your cousin’s daughter’s boyfriend is allergic to gluten and is vegan! Whatever will you do?
Fear not, says culinary student and chef-in-training Michael Kohler. With just a few simple ingredients, anyone can make delicious, gluten-free and vegan-friendly pancakes in a few easy steps.
For this recipe, you’ll need these ingredients:
- 225 grams of gluten-free flour
- 75 grams of buckwheat flour
- 1/4 teaspoon of baking powder
- 2 teaspoons of cinnamon
- About 14 fl. ounces of soymilk
You will also need a large mixing bowl, a cooking scale for getting accurate measurements, a medium to large pan, enough measuring cups/spoons to measure all your ingredients, a spatula, and your preferred vegan-friendly method of greasing your pan.
- “It’s usually a good idea to set out all your ingredients so you can make sure you’re not missing anything,” suggests Kohler.
All photos by Forest Swisher - Use a scale to measure out your gluten-free flour and buckwheat flour into your mixing bowl or measuring cup. “It’s a good idea to get a kitchen scale for baking,” says Kohler. “It helps you get more accurate measurements, and lots of good recipes will use grams instead of ounces.”
- Add baking powder.
- Add cinnamon.
- Whisk dry ingredients. “This is to avoid having clumps of buckwheat or baking soda in your batter,” says Kohler.
- Add soymilk, whisking as you pour. “Try not to let your dry ingredients clump up,” Kohler says between pours.
- Start heating up your pan on medium heat and apply grease. “I use vegetable oil and spread it around with a paper towel,” suggests Kohler. Be careful, as hot oil can burn and cause blistering on careless fingers (as this writer for The Scoop learned the hard way).
- Pour in a pancake of your desired size. “It’s best to fill the entire pan,” says Kohler. “Pick it up as you pour if you can and rotate the pan so the entire thing gets covered evenly.”
- “When the bubbles start to appear on top is when you want to flip it,” advises Kohler. “That, or when you start to see smoke. But by then it’s generally too late.” Use a spatula to flip, or, if you’re feeling extra adventurous, try flipping it by flicking the pan. Be prepared to drop a couple of pancakes before you get it right. (Note: this recipe only makes about 5-6 medium-sized pancakes, try doubling the recipe if you need more.)
- Add your favorite toppings! Some suggested gluten-free vegan-friendly options include peanut butter, chopped bananas, chopped strawberries, blueberries, jam, cooked apples, and cinnamon-sugar.
- The final and most crucial step… enjoy!
