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Wholegrain Pancakes- Gluten Free & Vegan
Course
Breakfast
Cuisine
American
Keyword
egg free pancakes, gluten free pancakes, gluten free vegan pancakes, teff flour pancakes, wholegrain gluten free pancakes
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
323
kcal
Author
Tessa the Domestic Diva
Ingredients
Wet:
1
cup
unsweetened applesauce
1/2
cup
non-dairy milk
1/2
cup
water
3
tablespoons
chia meal
3
tablespoons
oil
Dry:
1/2
cup
teff flour
1/2
cup
gluten free oat flour
brown rice works for oat free
1/2
cup
tapioca flour
1
tablespoon
baking powder
1
teaspoon
baking soda
1/2
teaspoon
sea salt
Instructions
In a large measuring cup (for easy pancake pouring!), whisk the wet ingredients together.
Sprinkle the dry ingredients, in order, on top of the wet.
Whisk in gently with the wet to incorporate.
Preheat your skillet over medium heat.
Swirl preferred oil (I used coconut oil) in the pan. I like to use 2-3 teaspoons every time for that lovely crunchy exterior we love.
Drop 3-4 tablespoons of batter in circles. When the top is filled with little bubbles, it is time to flip!
Cook for an additional 1-2 minutes, enjoy!
Nutrition
Calories:
323
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Sodium:
576
mg
|
Potassium:
446
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
20
IU
|
Vitamin C:
0.6
mg
|
Calcium:
188
mg
|
Iron:
2.6
mg