Hearty Gluten Free Vegan Pancakes

February 2, 2017

These Hearty Gluten Free Vegan Pancakes will have you flipping for more. They are tender, never gummy and, like a bowl of hot oats, they stick-to-your-ribs—fueling you for the day.

Made with teff flour, these Hearty Gluten Free Vegan Pancakes will have you flipping for more.

 

Hearty Gluten Free Vegan Pancakes

If you’ve wanted to venture into the world of baking with ancient grains and alternative flours but haven’t known where to start, give teff a try. Teff is a remarkable ingredient and one of the most nutritious alternative grains on earth.

If you’re looking for a healthy alternative to wheat flour, teff is it. And if you are looking for healthy pancakes, I’m serving them up today!

These Hearty Gluten Free Vegan Pancakes will have you flipping for more. They are tender, never gummy, and like a bowl of hot oats, they stick-to-your-ribs—fueling you for the day.

And there’s more!

More Resistant Starch Please

An additional benefit of teff is that your gut microbiota will love it as well. That’s right! Not only is teff high in protein, calcium and iron, it’s a great source of resistant starch—the type of dietary fiber that feeds the gut microbiota and that can benefit blood sugar management, weight control and colon health.

It’s estimated that 20-40% of the carbohydrates in teff are resistant starches. Wow!

Made with teff flour, these Hearty Gluten Free Vegan Pancakes will have you flipping for more.

 

Why Cool Pancakes are Cool

These Hearty Gluten Free Vegan Pancakes are dynamite hot off the griddle, but when I want to take full advantage of the resistant starch in teff, I let the leftover pancakes cool and make Sunbutter and jelly sandwiches for later in the day. Or I freeze them and gently reheat them in the toaster or microwave.

Why do the cooled pancakes yield higher levels of resistant starch? The magazine Prevention explains it well:

“In cooked starchy foods, resistant starch is created during cooling. Cooking triggers starch to absorb water and swell, and as it slowly cools, portions of the starch become crystallized into the form that resists digestion. Cooling either at room temperature or in the refrigerator will raise resistant starch levels. Just don’t reheat. That breaks up the crystals, causing resistant starch levels to plummet.”

Have I convinced you to give teff a try? These Hearty Gluten Free Vegan Pancakes won’t let you down, I promise. And if you like the recipe, you will find a collection of more like them (not all vegan, but definitely gluten free, dairy free, egg free and soy free) in my cookbook Everyday Classics. Check it out on Amazon.

Hearty Gluten Free Vegan Pancakes

Prep Time: 10 minutes

Total Time: 20 minutes

Yield: 16 pancakes

Hearty Gluten Free Vegan Pancakes

Ingredients

    Dry Ingredients
  • 1-1/4 cups teff flour
  • 3/4 cup tapioca flour
  • 1/4 cup rice bran
  • 1/4 cup golden flaxseed meal
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Wet Ingredients
  • 1/4 cup melted palm shortening
  • 1/4 cup melted honey or pure maple syrup
  • 2 teaspoons vanilla extract
  • 1-1/3 cups warm water

Instructions

  1. Preheat oiled griddle to 375?F.
  2. In a medium mixing bowl whisk dry ingredients.
  3. Make a well in the dry ingredients and add wet ingredients in order listed. Whisk just until smooth, taking care not to overmix. Let batter rest 3-5 minutes to thicken. Batter should be light and airy.
  4. Using a 1/4-cup measure gently scoop batter onto griddle and spread to form 4-inch pancakes.
  5. Cook 1-2 minutes on each side.

Notes

These pancakes freeze well. Reheat in a toaster or microwave oven.

https://www.floandgrace.com/hearty-gluten-free-vegan-pancakes/

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Sources

“What is Teff” https://teffco.com/what-is-teff/

Resistant Starch—Nature’s Fat Burning Breakthrough http://www.prevention.com/food/healthy-eating-tips/resistant-starch-natural-fat-burner

Made with teff flour, these Hearty Gluten Free Vegan Pancakes will have you flipping for more.

23 comments

More Good Stuff

23 comments

Jenn February 3, 2017 - 10:56 am

Well, I definitely learned something new today. I’ve never tried teff flour before and I didn’t know all that about resistant starches. Awesome info! These pancakes look super yummy!

Reply
Alexa February 5, 2017 - 3:01 pm

Jenn, I hope you try it soon! Teff is great in muffins, too!

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Sarah February 3, 2017 - 8:20 pm

I love a good stack of pancakes, especially on cold winter weekends. Love all the hearty grains you have packed in there.

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amanda -runtothefinish February 5, 2017 - 11:12 am

I feel like I’m always trying to figure out how to get them nice and fluffy, so thank you! I haven’t made them in ages, but I am craving them now

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Alexa February 5, 2017 - 3:00 pm

Yes, nice and fluffy is way better than flat and gummy 🙂 Happy pancake making!

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Kortney // Allergy Girl Eats February 8, 2017 - 10:21 am

I’ve never heard of teff. I am always a little nervous about trying new foods. The one and only time I ate quinoa I had a reaction – it may have been cross contact from a salad bar, but the reaction has kept me away from it since. This sounds like something I would be seriously interested in trying.

Reply
Rebecca @ Strength and Sunshine February 8, 2017 - 11:24 am

I am the pancake queen! They make the world go round, don’t you think 😉

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Alexa February 8, 2017 - 2:28 pm

Yes the do!

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Chrystal @ Gluten-Free Palate February 8, 2017 - 2:19 pm

Those pancakes look incredible! love the berries on top.

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Lindsay Cotter February 9, 2017 - 6:01 am

That’s a gorgeous stack of pancakes! Great information here on the teff flour and resistant starch!

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Sharon @What The Fork February 9, 2017 - 1:59 pm

This post was a great read! I liked how you talked about the teff flour! Also, these pancakes are to die for!

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Nicole February 9, 2017 - 10:52 pm

I love the nutty flavor that teff flour brings while being “nut-free”. I bet it’s yummy in these pancakes & I’m all for eating cold pancakes with SunButter & jelly. I do it often 🙂

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Alexa February 10, 2017 - 4:48 pm

Good point about the nuttiness. I make porridge from whole grain teff and it’s definitely nutty … especially after toasting.

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Erica D. February 10, 2017 - 8:11 am

I love teff flour – so underutilized!

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Alexa February 10, 2017 - 4:45 pm

Erica, I so agree. So many grains are.

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Alisa Fleming February 11, 2017 - 9:52 am

Now that IS a stack! I’ve never cooked with teff flour, but you’ve got me totally intrigued. I’m surprised by the wonderful crumb on these.

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Emily Gardner February 13, 2017 - 11:00 am

I love pancakes! I’m going to have to try out the tip on freezing them. While my husband and I enjoy to eating pancakes they sometimes take a little extra time to make. If they freeze well I think we found our “ego waffles” of choice :).

Reply
Alexa February 13, 2017 - 11:24 am

Hi Emily, Yes, they freeze well. Leggo my Eggo!

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Michelle S. February 16, 2017 - 8:23 pm

Hi, These pancakes look delicious. Our family is new to gluten free and I will be trying teff and tapioca flours for the first time. I was wondering if I could use coconut oil instead of the palm shortening?
Thank you!

Reply
Alexa February 18, 2017 - 7:04 pm

Hi Michelle, welcome to the club! Yes, coconut oil is fine. I even use avocado somtimes 🙂

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Michelle S. February 26, 2017 - 3:44 pm

I made these pancakes this morning, and they were really good! I noticed a minor texture change from the normal made-from-scratch pancakes (with white flour) we use usually make, but my kids ate and liked them which is always a good sign. I followed the recipe as written, except for adding a tsp of cinnamon. My 6-year old son liked them a lot!
Thanks for the tasty g/f pancake recipe!!

Reply
Alexa February 27, 2017 - 9:06 am

Hello Michelle, I am so glad they were a hit. I have to admit, I have yet to find a flour that mimics gluten flours (wheat, spelt, etc).

Reply
Grain Free Coconut Flour Pancakes | Flo and Grace June 28, 2017 - 12:34 pm

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