The Best Pancakes Ever
My inspiration came from this recipe, which I also think would make an awesome gluten-filled pancake (though it is a little on the plain side). I tripled this recipe to feed 2 adults and 3 hungry kids.
First, mix up 3/4 cup unsweetened coconut milk (or whatever you have on hand) with 2 Tbsp. apple cider vinegar. Set aside to curdle away.
Next, whip up your "egg" if needed (if not, just use one regular old egg). The first time I made these I used Ener-G egg replacer (1 1/2 tsp. powder + 2 Tbsp. water). This time I used the flax seed egg for a healthy addition: 1 Tbsp. ground flax seed whisked with 3 Tbsp. warm water. Let sit to combine while you whisk up the dry ingredients.
Whisk all the dry ingredients together:
- 1 cup gluten-free flour mix*
- 1 tsp. xanthan gum
- 2 Tbsp. white sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt (I put a few shakes of sea salt in - need less of sea salt than table salt)
Melt 2 Tbsp. Earth Balance soy/dairy-free "butter." Add butter, egg, and milk to bowl. Stir to combine. Make as is on the griddle or add some extras (see my note below). The pancakes take a good few minutes to cook on the one side before flipping.
I like to sneak in healthy stuff to pancakes. This time around we made apple cinnamon pancakes. When I tripled the recipe, I added roughly 3/4 tsp. cinnamon (I don't really measure it) and 2 apples, grated in my mini food processor. The first time around I tried apple/carrot pancakes but found I needed to grate the carrots more. Still good though!
*The GF flour mix I used: 1.5 cups millet flour, 1.5 cups sorghum flour, 2 cups tapioca starch, 1 cup potato starch.