Easy Vegan Pancakes (Gluten Free)
1.5 cups Almond Milk
1 tbs. Sugar
2 tbs Oil (I used coconut // you can also completely omit the oil)
1 cup Garbanzo Flour
1/3 cup All Purpose Gluten Free Flour
1 tsp Salt
1 tsp Extract (Maple, Orange, or Vanilla)
1-2 tbs water to thin the batter
You can substitute the Garbanzo flour with Spelt flour and the gluten free flour for all purpose flour. You can also use only all purpose flour for the flours in the recipe if that's all you have around, you just may need to use more water because regular flour will absorb more than Spelt or Garbanzo flour.
Add the almond milk to your blender. Add the remaining ingredients except for the water and blend until combined. Scrape down any dry flour from the sides of the blender and blend again. Add 1-2 tablespoons of water to thin down the batter. (You can also put the lid on the blender and store the batter up to one day in the fridge). Heat a non stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the ungreased heated pan. When the pancake starts forming bubbles on one side it is ready to flip.
Serve with maple syrup, Earth Balance vegan butter, fruits or jelly. On Saturday I served them with maple syrup and kiwi & banana. When I made them on Sunday I thew in some blueberries.
DELICIOUS!!! :)
Pantry Peek
So who wants to see my pantry!? Every single meal my husband and I eat is handmade by me. My pantry is stocked with various things I might need! Being vegan is fun and challenging! It takes a lot of creativity and sometimes you mess up and your dinner is gross! :P Well I've been working on my vegan cooking for 4 years now, and I think I have finally got the hang of it! Bless my sweet husband for eating all of my concoctions.
I need a bigger pantry! Haha!
Top shelf I have all the things I need when I'm cooking the stove.
Olive oil, coconut oil, peanut oil, canola oil, liquid aminoes, tamari sauce, miso, agave nectar, sesame seeds, balsmaic vinegar, white cooking wine, & mirin rice wine.
I keep canned black beans, garbanzo beans, navy beans & quinoa pasta handy. Lately we have been getting Boulder chips because they are gluten free and some are vegan, we pack chips for our lunch at work.
Top shelf: Big tub of oats with oat flour on top. In front of that I have almonds, sunflower seeds, walnuts, wild rice & pecans. Next to that we have dried green lentils, suconat, sun dried tomatoes, dried cranberries, & raisins. To the Right of that: white basamati rice, brown rice, black lentils, dried black beans.
Bottom shelf: Brown rice flour, white sugar, ground flax, garbanzo flour, corn starch, chia seeds, & tapioca flour.
On the left, baking powder, baking soda, brown sugar, gluten free biscuit mix, vital wheat gluten (bought before I knew about my allergy, hence why it's full lol)
In the middle in that bag is actually all purpose gluten free flour made from white rice flour, I like it but I can't find it in a large quantity so I'm always running out.
Right Side, all purpose gluten free flour made with garbanzo flour, baking flour, and whole wheat flour. The baking flour and whole wheat flour is actually Matt's. He likes to make himself calzones every once in a while (he's the pizza king :) I don't use it if I'm cooking which is 98% of the time).
I hope you enjoyed checking out my pantry, and I hope you love the pancake recipe as much as we do!
Happy December!
Namaste
