Vegan and Gluten-Free Pancakes with Fruit Garnish

Description

These are truly the best Vegan and Gluten-Free Pancakes ever! Golden crisp on the outside, ridiculously fluffy on the inside, every bite is deliciously rich and buttery, just like classic diner-style pancakes, but vegan and gluten-free. Enjoy these pancakes with a fresh fruit and berry garnish for a delightful breakfast.

Servings: 9 large pancakes

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Diet: Vegan, Gluten-Free

Course: Breakfast

Cuisine: American

Ingredients

1 ¾ cups (420 mL) plain-flavored soy milk mixed with 1 ½ tablespoons lemon juice
2 cups (250g) gluten-free all-purpose flour
2 tablespoons (25g) baking powder
½ teaspoon sea salt
2 tablespoons organic cane sugar
1 teaspoon vanilla extract
3 tablespoons (42g) vegan butter, melted
Refined coconut oil, for cooking
Fresh berries and sliced fruit for garnish

Instructions

Prepare the vegan buttermilk by combining lemon juice and soy milk. Let it sit for a few minutes until it curdles.
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
Add the vanilla extract and melted vegan butter to the buttermilk. Mix until smooth.
Pour the wet ingredients into the dry ingredients and fold until just combined, ensuring not to overmix. Allow the batter to rest for 5 to 10 minutes.
Heat a nonstick frying pan over medium heat and add a teaspoon of coconut oil.
Ladle a heaping ⅓ cup of batter into the pan. Cook for 2 to 2 ½ minutes on one side until golden brown, then flip and cook for another 2 to 2 ½ minutes.
Serve warm with maple syrup, vegan butter, and garnished with fresh berries and sliced fruit.

Nutritional Values

Calories: Approximately 200 kcal per pancake
Carbohydrates: 33 g
Protein: 4 g
Total Fat: 6 g
Saturated Fat: 3 g
Fiber: 2 g
Sugars: 5 g
Sodium: 200 mg

HealthScore: 70

The health score of 70 reflects the use of whole plant-based ingredients and the presence of fruit, providing essential vitamins, fiber, and antioxidants. Deductions were made for added sugars and moderate sodium content. This recipe is a healthier alternative to traditional pancakes, benefiting from being both vegan and gluten-free.