Breakfast, the American way: Chock full of wheat, dairy, and eggs. My littlest one isn’t supposed to have any of these. She’s not even supposed to have gluten-free anything, because all grains are damaging to her over-acidic system.
Did I mention she’s eight? With both the taste buds and the rationale (or lack thereof) of an eight-year-old. Like just about every other kid, her taste buds rule and she adores most things made with (you guessed it) wheat, dairy, and eggs.
Smack my head and roll my eyes. So what’s a healthy, problem-solving mama to do?
“Grain-free” and “vegan”: these are the buzzwords I generally use to find recipe ideas for her these days. Sounds easy enough, right?
Here’s the rub:
It’s pretty easy to find great grain-free recipes but they often use egg or dairy (that buzzword is “paleo”).
And, it’s pretty easy to find great vegan recipes but unless they specify “gluten-free” or “grain-free,” you can pretty much count on wheat flour being there.
But … meeting all these needs in one handy recipe? Now that has proven to be
impossible quite a bit harder.
It’s the weekend, and since we have a little more time today than on the usual schoolday, we can make a more luxurious breakfast from scratch. We all agreed that it was a pancake sort of day today, but the kids were skeptical.
Backstory: my previous attempts at “grain-free vegan pancakes” have been fairly miserable. Flat and floppy. Not remotely fluffy. More like really bad crepes. In the past, I’ve made the kids eat them anyway (replete with their dramatic gags and frownie faces) because I detest wasting food (I think I lived through a wartime era in a previous life). I promised them I’d keep looking and trying new ideas, which brings us to today.
So this morning, I shifted gears a little bit. I searched up “vegan pancakes” and was inspired by this recipe right here. However, it features the dreaded wheat flour, which neither kid can have (one eats gluten-free, the other grain-free), so I knew I had to make some changes.
I decided I’d tweak the recipe my own way by subbing my grain-free all-purpose flour mix for the wheat flour, and adding a little more liquid than was called for (grain-free flour tends to be very thirsty!). I tossed in some fresh blueberries I happened to have in the fridge and KAZAAM! Fluffy grain-free vegan blueberry pancakes!
A collective “yum” erupted from the room. And they were delish and so easy the next day too, reheated in the toaster. Happiness all around!
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Fluffy Grain-Free Vegan Blueberry Pancakes
1 cup grain-free flour mix (I used XO Baking Co)
2 Tbsp organic sugar
1 Tbsp baking powder
1/2 tsp sea salt
1 and 1/2 cups non-dairy milk, maybe more (I used Trader Joe’s almond/cashew/macadamia blend)
1 Tbsp apple cider vinegar (ACV)
1 tsp vanilla extract
2 tsp avocado oil (or any other oil you prefer)
1 Tbsp vegan butter (I used Miyoko’s)
maple syrup, to serve
Any other toppings you’d like to add: sliced fruit, powdered sugar, plant-based whipped cream (I used the Reddi-Whip version with almond milk)
- In a medium bowl, add the flour, sugar, baking powder, and salt, and whisk to combine.
- In a liquid measuring cup, add plant milk, ACV, vanilla, and oil, and whisk to combine.
- Pour the liquid mixture into the dry mixture and whisk until smooth and no lumps.
- Let batter rest for 5 minutes. If batter seems too thick to pour, add a little more plant milk and whisk.
- While waiting for the batter to rest, start heating up your pan or griddle (I use cast iron). When hot, add your vegan butter and move around to melt evenly.
- Pour or spoon batter onto pan or griddle over medium heat. When top begins to bubble, check the bottom and if golden, flip and cook the other side. (Note: Some of mine didn’t bubble and ended up, um, a bit
burntwell-done, so you can’t always rely on the bubble rule. Just check when the edges start to look dry-ish)
- Serve warm with maple syrup and enjoy!