Matthew’s Plant-Based and Gluten-Free Pancakes

Tender, soft, and quick to put together, this is chef Matthew Woolen’s go-to recipe when he’s making pancakes at home. Lightly spiced, they’re loaded with hearty fiber, healthy fats, and some plant-based protein. Watch the video below to see how he makes these pancakes from start to finish.

Since you don’t need gluten to develop in a quick batter for pancakes, it’s easier to swap in gluten-free flour and still get good results. But the combination of vegan and gluten-free can be trickier—you need some protein for structure, so Matt uses soy milk. If needed, you can substitute with an oat milk or nut milk but the texture won’t be as firm and springy.

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