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.
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!
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.
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“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
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!
Jenn, I hope you try it soon! Teff is great in muffins, too!
I love a good stack of pancakes, especially on cold winter weekends. Love all the hearty grains you have packed in there.
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
Yes, nice and fluffy is way better than flat and gummy 🙂 Happy pancake making!
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.
I am the pancake queen! They make the world go round, don’t you think 😉
Yes the do!
Those pancakes look incredible! love the berries on top.
That’s a gorgeous stack of pancakes! Great information here on the teff flour and resistant starch!
This post was a great read! I liked how you talked about the teff flour! Also, these pancakes are to die for!
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 🙂
Good point about the nuttiness. I make porridge from whole grain teff and it’s definitely nutty … especially after toasting.
I love teff flour – so underutilized!
Erica, I so agree. So many grains are.
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.
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 :).
Hi Emily, Yes, they freeze well. Leggo my Eggo!
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?
Hi Michelle, welcome to the club! Yes, coconut oil is fine. I even use avocado somtimes 🙂
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!!
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).
[…] Hearty Gluten Free Vegan Pancakes […]
Looks delicious!!! Can’t wait to try this recipe. However, what can I use as a substitute for rice bran?
Just add 1/3 c more teff 🙂 See if that works.