After learning about my gluten allergy I’ve tried every kind of gluten free flour under the sun. Pancakes were always a staple in my life. Ive been obsessed with making cornbread muffins And thought I would experiment. Well nothing short of a success! Here we have it. Think the delicious texture of cornbread in a sweet or savory fluffy pancake.

 

Recipe:

Place dry ingredients to bowl and whisk.  Slowly add in the melted butter, milk, baking powder And aquafaba. Continue to whisk until you have the perfect batter texture. Let sit 5 minutes for the flour to puff from the baking powder. Place some vegan buttery spread in a frying pan. Fry 2-3 minutes on each side and flip. Drizzle with your favorite syrup or fruit topping.

 

Ingredients :

• 1 cup yellow corn meal
• 1/2 cup gluten flour blend. (I use pillsbury)
• 1½ tablespoons baking powder
• 3 tablespoons melted vegan butter or coconut oil
• 3 tablespoons aquafaba (chickpea brine) or unsweetened applesauce
• 1 1/4 cup non dairy milk. ( I use almond coconut blend)
• 2 tablespoons pure cane sugar or maple syrup or whatever sugar sweetener you prefer
• pinch of salt
• Vegan buttery spread for frying

 

Banana cream cheese goodness

 

Recipe:

Add all ingredients to a sauce pan with low heat. The mixture will begin to soften.  Slowly mash the mixture to make a chunky texture. Place mixture in between each pancake for extra creamy deliciousness.

Ingredients:

• 1/2 cup vegan cream cheese
• 2 bananas
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1 1/2 teaspoon cane sugar or whatever sweetener you prefer