Vegan Gluten Free Pancakes Recipe
By Loving It Vegan
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
1 and 1/4 cups Gluten Free All Purpose Flour (170g)
3 Tbsp White Granulated Sugar
1 Tbsp Baking Powder
1/4 tsp Salt
3/4 cup Soy Milk (180ml) or other non-dairy milk
1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
2 Tbsp Olive Oil
1Sift the gluten free all purpose flour into a mixing bowl and then add the sugar, baking powder and salt and mix together.
2Prepare your flax egg by mixing 1 Tablespoon of ground flaxseed meal with 3 Tablespoons of hot water and letting it sit for a minute to become gloopy.
3Add the soy milk in to the mixing bowl along with the flax egg and olive oil and mix into a thick batter. Use a hand whisk to remove any lumps.
4Heat a frying pan with some olive oil until hot and then spoon out the batter in roughly 1/4 cup measures.
5Cook until the edges start to look dry and there are bubbles on top before flipping and cooking on the other side.
6Cook until browned on both sides.
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A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons, Punta Mita, Mexico.
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Hi there, great to meet you! I’m Alison and I’m the voice and cook behind Loving It Vegan. My husband Jaye does the photos and the videos. We’re born and bred South Africans but have lived all over the world. We both do a bit of recipe creating, with Jaye more recently taking on a little more of that side of things – always the savory things, the baking and sweet side of things is all mine! His vegan bolognese sauce is such a hit that variations of it have gone in multiple recipes now like our vegan lasagna recipe, our vegan Sloppy Joe’s and our vegan moussaka! Loving It Vegan began in 2015 and has grown to be a popular vegan recipe blog with our recipes viewed by millions of people worldwide each month. Our love for vegetarian and vegan food goes back a long way. I first went vegetarian in 1999. When Jaye and I met in 2004, (and married in 2007) we went on a food and life adventure together. Before I met Jaye I was quite boring and limited when it came to food. Jaye had a very adventurous palate which very quickly rubbed off on me. So we got on the vegan/vegetarian train together in 2005 and then took a detour via the raw vegan and then fruitarian trains (??) and then jumped back on the vegan/vegetarian train and had all kinds of culinary adventures along the way. People were always saying to us that we should open a restaurant. But as people who had done a bit of work in hospitality in our 20’s, we were like no way! Way too much hard work! Nonetheless it seemed like the most important piece of information people seemed to want from us most of the time was: what was that recipe for cashew cheese dip that you made for that party? Or please tell me how to make that butternut squash soup with the coconut cream or how on earth did you make those vegan chocolate cookies? So…even though being recipe creators for a food blog isn’t something we always wanted to be when we grew up (it wasn’t a job that even existed when we were growing up) it was quite a natural fit for both of us.
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