We're not supposed to have cake for breakfast. Everyone knows that. But the pancake is a sneaky little miracle. Because, yes, it is cake for breakfast. With syrup on top. Hee. These vegan and gluten-free pancakes are simple to make and a joy to devour. They're great for any meal of the day, on any day of the week. Including Thursdays. This recipe was inspired by Gluten Free Pancakes from MOMables.
1.5 cups gluten-free flour*
2 teaspoons gluten-free baking powder
2 teaspoons cinnamon
1/4 teaspoon sea salt
1 tablespoon grade B maple syrup
1 teaspoon vanilla
1/4 cup unsweetened apple sauce
1 cup plain rice milk
Coconut oil, for frying (or vegetable oil if nut-free)
Preheat a large nonstick skillet (or griddle) on medium heat. In a medium bowl, mix the flour, baking powder, cinnamon and salt. In a small bowl, mix the syrup, vanilla, apple sauce and rice milk. Very slowly add the wet mix to the dry and stir until really smooth. Melt a dab of coconut oil (or vegetable oil) in the skillet and add spoonfuls of batter. Cook pancakes for 2-3 minutes per side.
*This is the blend that I use for my all-purpose flour mix, courtesy of Gluten-Free Gigi: 1 1/2 cups amaranth flour, 1 cup gluten-free oat flour, 1 3/4 cups brown rice flour, 3/4 cup sweet sorghum flour, 1 3/4 cups tapioca flour and 3/4 cup potato starch.