Friday, August 15, 2014

Fluffy Pancakes and Flat Bread Recipe- Gluten Free, Vegan, Refined Sugar Free, and Xanthan Gum Free Options

 photo IMG_1079_zpsf7e7d5dd.jpgI wanted to share this recipe for pancakes that I've been making for my family lately for breakfast (since I'm trying to wean my family off of cereal and milk). They're vegan, cheap, and I make them gluten free (though you can just as easily make them not gluten free). They're based off of this recipe, and I serve them with jaggery syrup, though you can just as easily serve them with maple syrup. When I want to increase the nutritional value of the meal, I often make a peanut butter jaggery sauce for it instead.
Just a note- this recipe doesn't make so many- I need to double it for a family my size.
You can make these without the cinnamon and vanilla and use them in place of slices of bread for a sandwich, whether closed or open faced.
I usually make my pancakes without any xanthan gum in my flour mix, since its expensive and I don't find it necessary, but if you're making yours gluten free and want a flexible pancake, you might want to use a tad of xanthan gum.

Fluffy Pancakes and Flat Bread Recipe- Gluten Free, Vegan, Refined Sugar Free, and Xanthan Gum Free

1 1/2 cups flour- any gluten free all purpose flour or wheat flour, whole wheat flour, spelt, etc...
2 tablespoons ground flax seeds (you can also use 2 eggs instead.)
1 1/3 + 1/4 cup water (though you can use milk or a non dairy milk if desired, to increase the nutritional content) (if you use an egg in place of the ground flax seed, leave out the 1/4 cup of water)
2 tablespoons oil
1-2 tablespoons dry or liquid sweetener- coconut sugar, honey, jaggery syrup, sucanat, sugar...
1 tablespoon baking powder
3/4 tsp salt
1 teaspoon- 1 tablespoon cinnamon (optional)
1 teaspoon vanilla (optional)

1. Mix all the dry ingredients together until it's uniform.

2. Add the liquid ingredients, and whisk until no clumps remain.

3. Heat up your frying pan and lightly oil.

4. Spoon a spoonful or two of batter into the frying pan, cook for a few minutes, then flip over and cook on the other side for another minute or two.

5. Continue until all the batter is gone.

6. Best served hot, but also can be served cold or taken along as a portable meal item.

Are you a pancake fan? What is your favorite pancake topping? How do you make your pancakes? How often do you make them? Have you ever used pancakes in place of bread to make sandwiches?

Linking up to Real Food Wednesday and Allergy Free Wednesday.


  1. A favourite when I am staying at the farm with my grandparents is to make the batter and let it sit for an hour or two. For my recipe, this wait time makes them fluffy when they are cooked, but not raw in the center. Best thing to serve it with is homemade whipped cream and homemade chokecherry (grows wild in Saskatchewan) syrup.

  2. Pancakes with icecream on top. Yeah I know shouldn't do that for breakfast but a great treat once in a while on a Sunday, used to do it when our son had friends stay overnight. Now I feel like pancakes and icecream :)

  3. Oh and don't forget the golden syrup :)

  4. Thank you so muvh for sharing this. Just wondering, can I leave out the baking powder (we can't have baking soda either)... :(


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