Gluten-free Pancakes (dairy-free, gluten-free, egg-free, sugar-free)

I do love pancakes, one of my favorite breakfasts on Sundays, the only day I allow myself something other than a smoothie.  Its been hard to find a recipe for gluten-free pancakes that doesn’t result in a gummy pancake.  This one fits the bill.

In a small bowl mix:

  • 1 cup non-dairy milk, preferably unsweetened
  • 1 tablespoon vinegar

In a medium size bowl combine:

  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour
  • 2 tablespoons ground flax (I use the golden and it doesn’t change the color of my baked goods)
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon cinnamon (optional)

In a small (4-cup) bowl, whip:

  • 2 tablespoons aquafaba
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon monk fruit powder

Whip on medium until stiff peaks form and then increase speed to maximum and whip another 4-5 minutes.

Add to the flour mixture:

  • 1/4 cup avocado oil OR 1/4 cup fruit puree
  • 2 teaspoons vanilla extract

Add the milk mixture and stir until combined.  Gently fold in the aquafaba mixture.  Drop by 1/4 cups onto greased, heated skillet and cook until bubbling and then turn over and cook for another 2-3 minutes.  Add some maple syrup and enjoy.

 

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