Vegan Gluten-free Buttermilk Pancakes
My blog is no stranger to some amazing pancakes. In fact, some of my most popular recipes are in fact, my pancakes. But, I've never made just a classic buttermilk flavored pancake. All of my other ones are flavored in some way. It took me 3 trials to get these right, and third time was the charm.
They are super soft, light, fluffy and moist. To get that buttermilk flavor, I combine "lite" canned coconut milk with apple cider vinegar. Coconut milk has a different flavor than any other milk, in the sense that it lends a buttery mouth-feel. These are truly incredible. Vegan, and especially gluten-free, pancakes have a bad reputation for being raw and mushy inside and that is because most of them are. To me, there is nothing worse than a raw, flat, dense and disgusting pancake.
The lack of eggs is the culprit, but I've found many tricks in many of my trials in creating the most amazing, soft and fluffy vegan gluten-free pancakes. It's easy peasy to make fluffy pancakes with all-purpose flour of course, I've made those my whole life, but the real challenge comes with making fluffy and DELICIOUS pancakes without using any gluten or eggs. They tend to be flat and limp and more of a crepe, not a pancake.
These NOBODY would ever guess they weren't made with regular flour and milk and eggs, I swear. They are soft, so light and so delicious, even without syrup, but of course the syrup just completes them. The inspiration for this recipe came from my super popular Garlic & Chive Dinner Muffins.
Those are so darn light and fluffy and buttery, and that is thanks to the coconut milk, almond flour and rice flour mix. No raw mushy inside in these babies! I really hope you all love these Vegan Gluten-free Buttermilk Pancakes as much as we do. Unbelievably Soft 'N' Fluffy Vegan Gluten-Free Buttermilk Pancakes that are so impressive, nobody will believe they are vegan, gluten-free or made without any butter! Optional: a 3.5 inch cookie cutter for perfect round pancakes.
This size cookie cutter will make them extra fluffy and tall like in the photos, or if you use a larger cutter, just use more batter for each, but these are still fluffy without one, so it's not crucial. [/b I always recommend a scale for accurate results, especially with gluten-free flours, as we all measure differently. Otherwise, make sure you are scooping up the flours with your cups and lightly patting them down to make sure there are no gaps, then level off.
It's necessary to use blanched almond flour because it is what makes the pancakes so moist and light. I don't recommend Bob's Red Mill blanched almond flour for these pancakes. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results.
I highly recommend Kroger Simple Truth brand, King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, it's perfect. 1. Add the rice flour, almond flour, potato starch, baking powder and salt to a large bowl and whisk for a couple of minutes, making sure it is well mixed and all lumps are broken up. 2. Make a well at the bottom and pour in the milk, don't stir yet, then pour in the remaining ingredients.
Give the liquids a light stir and then whisk them all together just until it is smooth and no lumps remain. Don't over mix it or the batter will get overly thick. This batter will be fairly thick, kind of like a thick cake batter. It should still be smooth though, not stiff. The thick batter is what will yield fluffy pancakes.
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