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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Gluten-Free and Vegan Pancakes

Dylan had his first sleep over last night with two of his friends who are on gluten-free diets. What to have for breakfast? Pancakes, I haven’t had them in ages and Dylan might actually try them. I found a recipe on-line and thought it sounded like it might work. It was a big hit.

Although to be fair I think they would have eaten anything provided it had Maple syrup on it. I found they tasted just like any other pancake.

The picture is the first one out of the skillet but each of the subsequent ones looked much nicer, browned like a regular pancake. By the time I though of taking a picture, they were gone.

The boys really enjoyed them. Well Dylan ate almost all of his one pancake while Quin and Liam ate 4 each. This recipe makes about 10 pancakes.

Gluten-Free and Vegan Pancakes
adapted from ecorazzi  by Gwyneth Paltrow

1 1/4 cups almond milk
1 tbsp organic lemon juice
1 tbsp vegetable oil
1 tbsp pure maple syrup

1/2 cup buckwheat flour
1 tsp baking soda
1/2 cup gluten-free all-purpose flour
1/2 tsp fine sea salt

  1. Combine the liquid ingredients (first four) in a small bowl.
  2. Combine the dry ingredients (next four) in a large bowl.
  3. Add the wet to the dry and mix, but don’t over mix or you will end up with tough pancakes.
  4. Lightly oil a large skillet over medium-high heat.
  5. Pour about 1/4 cup in two or three places on the skillet.
  6. When bubbles are coming up all over the pancake, flip the pancake and fry for an additional minutes.
  7. Serve warm with maple syrup or you favourite topping.

GFand Vegan Pancake

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