This is my go-to pancake recipe. Mix, sizzle, flip and serve. They come together in a flash, cook with minutes and taste fantastic. The best part? They're vegan & gluten-free yet you wouldn't even know, so soft and delicious. This recipe is a favorite in our home. I hope you love and cherish this recipe as much as we do. From my heart and kitchen to yours! With love, Christa
My Go-To Pancakes! DIY Pancake Mix | Gluten-Free & Vegan
Yield: 13-14 Pancakes
prep time: 5 Mcook time: 10 Mtotal time: 15 M
ingredients:
- 1 1/2 Cup Rice Flour
- 1/2 Cup Potato Starch (or Corn, Arrowroot..etc)
- 2 tsp Baking Powder (Aluminum Free)
- 1/2 tsp Salt
- 2 Tbsp Flax Meal
- 6 Tbsp Water
- 3 Tbsp Sweetener of choice (Agave, Maple Syrup)
- 1 1/4 Cup Dairy Free Milk of choice
- 2 Tbsp Olive Oil or Nut/Seed Butter
- 2 tsp Pure Vanilla Extract
- Pure Maple Syrup to top
instructions:
How to cook My Go-To Pancakes! DIY Pancake Mix | Gluten-Free & Vegan
Peaceful Preparations
- Combine your flax meal and water together, set aside for 3 to 5 minutes to congeal.
- Combine your dry ingredients in a medium size bowl, the flour, starch, baking powder and salt.
- Add the dairy free milk, congealed egg, olive oil, vanilla and sweetener. Whisk until smooth and no lumps remain.
- Meanwhile, heat your griddle over medium-high heat, spray it for a slight sheen or use a little coconut oil / earth balance.
- Add a droplet of water, if it sizzles and dances around it is hot and ready. Add 1/4 cup of batter, cooking in batches until done or all at once on a large griddle. Cook for a couple minutes until bubbles form in the center and then flip the pancake, taking it another minute or so until done.
- Serve hot! You can even add a little earth balance or coconut butter with maple syrup for that comforting touch.
NOTES:
Omit the Rice Flour and Starch, Use 2 Cups All-Purpose Flour or Whole Wheat Flour. If making them all at once, preheat your oven to the lowest temperature and store them on a plate or baking sheet until ready to serve.
