These Gluten Free Pancakes are light, fluffy, and utterly delicious! Not only gluten free but also dairy free and vegan! That means a healthy breakfast that tastes good AND is easy to make.
Place all of the ingredients except for the coconut oil in a blender.
16 ounces silken tofu, 1 cup unsweetened almond milk, 1 tablespoon agave nectar, 1 tablespoon avocado oil, 1 cup all-purpose 1:1 gluten-free flour, 1½ cups old fashioned gluten-free oats, 1 tablespoon baking powder, 1 teaspoon fine sea salt
Blend until smooth.
Melt ½ tablespoon of coconut oil in a nonstick skillet or griddle set over medium heat. Scoop a heaping ¼ cup of batter onto the pan and cook for 1-2 minutes on each side.
Coconut oil
Repeat with the remaining batter and serve warm with toppings.
Notes
Storage: Store pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Freezing Instructions: Place cool pancakes in a single layer on a baking sheet in the freezer. Once frozen, place the pancakes into an airtight container and freeze for up to 3 months. Reheat in the microwave, toaster, or oven.