These Gluten-free Vegan Poppy Seed Pancakes are the perfect treat for a delightful breakfast or brunch. They are healthy, quick and so easy to make!
And the best part is that this recipe is gluten-free, vegan, dairy-free and also sugar-free. Oh and needles to say, super delicious, specially if you top it with silky coconut yogurt, low-calorie blueberries and yummy maple syrup, as I did with those pancakes.
Who wouldn’t love waking up to a warm stack of those? This definitely sounds like heaven on earth to me! One of the fastest ways to get my family out of bed on a Sunday morning😉.
I’ve made quite a few batches of pancakes since I first tried making them, always from scratch. The idea of making homemade pancakes can be a little intimidating though. A pre-mixed box of pancake ingredients is definitely useful at times, but there’s nothing like homemade. Here are some tips for making the best pancakes from scratch.
How to make perfect Gluten Free Vegan Pancakes
Have all ingredients at room temperature. Room temperature ingredients bond together very easily since they’re warmer, creating a smooth batter and resulting in lighter and fluffier pancakes.
Don’t overmix the batter. Resist to overbeat the batter. If you whisk it too much, you’ll have a tough, too-spongy pancake.
Don’t let the pan get too hot, the outside of the pancakes will burn before the inside cooks.The ideal heat to cook your pancakes is over a medium-low heat.
Keep them warm. To do so, preheat oven to 200ºF/100ºC. Line a baking sheet, spread the pancakes on it in a single layer, uncovered, and place the pan in a 200-degree oven.
How to freeze pancakes
You can easily make a big batch of these and freeze them for later. First, let them cool at room temperature and then put them in a freezer bag.
Then, just take them out of the freezer and pop in the toaster. You can also reheat them gently in a skillet or even the microwave for a few seconds.
- For the pancakes:
- 2 ripe bananas, mashed
- 2 flaxseed eggs (or 2 chicken eggs for those just looking for a gluten-free recipe)
- 1 cup oat flour⠀
- 1/4 cup coconut yogurt⠀
- 1/2 tablespoon baking powder ⠀
- 1 tablespoon poppy seeds
- For the toppings:
- 1/2 cup coconut yogurt
- 1 cup fresh blueberries
- 3 tablespoons maple syrup
- Whisk together the flax and water and set aside to gel.
- Combine the flour, baking powder and poppy seeds in a large bowl.
- In a medium bowl, combine together the flax eggs, mashed bananas and coconut yogurt, whisking until well mixed. Pour into the dry ingredients and mix until a smooth batter forms.
- Heat your skillet to medium-hot and grease it with a bit of butter.
- Pour about 1/4 of a cup of batter per pancake onto the skillet.
- Cook on one side until bubbles form around edges, about 2 minutes. Flip and cook on other side for another 1 – 2 minutes. Repeat with the remaining batter.
- Serve warm with fresh berries, a dollop of coconut yogurt and a tablespoon of maple syrup.
Looking for more vegan breakfast from Simple Green Recipes?
More pancake recipes from favorite blogs:
Pumpkin Chocolate Chip Pancakes from sally’s baking addiction