We love pancakes, and it is super hard to make them if you can't have wheat or eggs. (A lot of things are hard to make without wheat or eggs!) Using a flax seed egg replacer results in a weird chewiness, so when I stumbled on this recipe online, I was excited, but skeptical that it would work with gluten free flour. But it does work! It sounds like a lot of baking powder, but it is necessary without an egg, it helps puff them up. These are very fluffy pancakes, and are yummy with fruit on top.
Vegan and Gluten Free Pancakes
adapted from here.
1 cup flour (whichever kind you prefer, we used Namaste's Gluten Free Pancake and Waffle Mix)
1 tablespoon sugar
1.5 tablespoons baking powder
1/8 teaspoon salt
1 cup almond milk
2 tablespoons canola oil
Combine the 4 dry ingredients in a bowl.
Add the milk and vegetable oil to your mixture.
Mix until smooth.
Spoon batter into a greased pan on medium heat.
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until the batter is gone.
You really need to make sure that these get nice and golden brown, or else they are just mushy inside. So use enough oil and don't rush to flip them.
Linking up to:
Tatertots and Jello