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5 Minute Gluten-Free Vegan Pancakes [Using A Blender]

Prep

Cook

Total

Yield 1 -2

A better way to enjoy a classic, minus the gluten, oil and dairy. Perfect for prepping ahead and freezing for later!

Ingredients

Instructions

  1. Heat your non-stick pan to medium.
  2. Measure and blend everything until smooth, stopping to scrape down the sides as needed.
  3. Cook for 2-3 minutes, per side. The key is to have a very clean pan, preheat it while you're blending the batter and use a metal spatula. I like to lightly tap the pan and help flatten the batter for an even cooking.
  4. Repeat until all batter is used. Batter will yield 3 large, 4 medium or 6 small pancakes.
  5. Serve warm, topped with maple syrup and fresh fruit.

Notes

Freeze extras for up to two months. Reheat in the oven at 325 for 6-8 minutes, or until warm throughout.

Courses Breakfast, Entree, Brinner

Cuisine Gluten-free, Vegan, Kid-friendly

Nutrition Facts

Serving Size 2 medium pancakes

Amount Per Serving

Calories 307

% Daily Value

Total Fat 3 g

5%

Sodium 203 mg

8%

Total Carbohydrates 65 g

22%

Dietary Fiber 4 g

16%

Sugars 18 g

Protein 6 g

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at https://theplantphilosophy.com/quick-easy-6-ingredient-gluten-free-vegan-pancakes-using-a-blender/