Vegan Gluten Free Pancakes

Mmmmmmmmmmmmmmm..

At last my attempts to make vegan and gluten free pancakes have succeeded!! Yay!! What a joy!! (FYI: I'm a pancake addict.. kind of... adore making and consuming them at least.)

Cooking to me is an excellent opportunity to share my positive energy, support a fellow being. Making pancakes is, in its turn, very special: as it's known, a circle is a symbol of perfection and completeness; you ladle batter all over the pan clockwise/sunwise and get a perfect disk charged with the energy of the sun [sundisk]!

It's always been quite easy to me to make pancakes, the main ingredients being love and good vibes. :-) Vegan pancakes do not preset any difficulty at all – they follow amenably all the spatula manupulations, whereas lactovegetarian ones may sometimes be quite capricious and when it comes to regular non-vegetarian (containing both eggs and milk) pancakes, it's so hard to mess with them.

Not so long ago my diet preferences have welcomed a new level up: since my beloved is allergic to gluten, I, being a dedicated partner, showed my support of the vegan and gluten free hearth. And this is where I needed my patience and optimism: all my efforts winged initially by “mmmm, and what if I try this” crushed, each time making me doubt the existence of such a phenomenon as gluten free vegan pancakes (vegan pancakes? - easy!! gluten in wheat will not allow your pancake and your hopes for a tasty treat fall apart; gluten free? - no problems! eggs will give the batter the needed stickiness).

But now I can make the so-much-longed-for announcement: vegan gluten free pancakes challenge – completed successfully!!

And today I'm happy to share the concept.

Everything is pretty easy. I use a pine-apple mass as a base – just mash pieces of a pine-apple in a blender with some water (to give it the thickness of yogurt). Any juice from a fruit having acid flavor will do: tangerines, oranges, kiwis or apples or other fruit you like.

Having relocated the fruit mass into a bowl I add a mix of rice and corn flours in the proportion of about 4:1**, stir it all thoroughly, add some salt and as the last main ingredient I add some baking soda (so that pancakes be azure and a bit fluffy) – about a teaspoon for a half a liter of the mix. That's it – the batter is ready.

Enjoy!

*If you do not add water, the batter will be quite thick and than you'll get pancakes the way Americans love them – thick and fluffy, and I like them more the way they have it in Russia – thin and azure (sure! that's what I've loved since my childhood)))

**That's the flours mix proportion and regarding the liquid/flour blend it's about 1,5:1

Tags:

vegan and gluten free, vegan, gluten free, pancakes, gluten free pancakes, gluten free breakfast