Fluffy Gluten-Free Plant-Based Pancake Recipe

🥘 Ingredients

• all purpose 1:1 gluten-free flour 1 ¼ cup
• brown rice flour ¾ cup
• potato starch 0.33 cup
• tapioca starch 0.12 cup
• ground flax 2 tbsp
• baking powder 2 tsp
• baking soda ½ tsp
• sea salt ½ tsp
• xanthan gum ½ tsp
• unsweetened almond milk 1 cup
• unsweetened apple sauce ¼ cup
• vanilla extract 1 tsp
• maple syrup 1 tbsp

1. 1

   Start warming up your non -stick skillet.
2. 2

   Mix all purpose 1:1 gluten-free flour , brown rice flour , potato starch , tapioca starch , ground flax , baking powder , baking soda , sea salt , and xanthan gum together. Mix till it’s all blended together.
3. 3

   Add unsweetened almond milk , unsweetened apple sauce , vanilla extract , and maple syrup and mix that shit up till it’s all blended. It’s going to be thick as all get-out, but make sure it’s smooth too.
4. 4

   Grease your pan LIGHTLY. Seriously, you need a little oil but you’re not frying this stuff. Make it healthy as possible and just use enough to keep your pancakes from sticking. If you have a non -stick pan then you don’t need anything.
5. 5

   Pour 1/4 cup of batter onto your hot surface per pancake. It’ll be about 1/4 inch thick. Wait till they start to bubble up through the top on each one and the edges start to harden. About 2 minutes . Use as wide a spatula as you have and flip them over and leave ‘em for about another 30 seconds . Take that first batch off and repeat with the rest of the batter.
6. 6

   If you wanna be fancy you can pre-heat the oven to 200 F and keep them warm while the others are cooking.
7. 7

   If you have left-overs stack-em and wrap ‘em tight until you want to eat them. They freeze beautifully.