Pancakes
This recipe is the newest addition to our breakfast line-up. Our family loves a good pancake and these make a good rival for our favorite packaged pancake mix. You’ll notice that I used almond flour in this recipe, which isn’t something I use very often, but I really like the flavor it added to the pancakes. If you can’t eat almonds, that’s okay, I’ve given a couple of options in the notes for substitutes.
Pancakes
(makes 8 - 4 inch pancakes)
Ingredients:
1 cup brown rice flour (160 grams)
½ cup almond flour (55 grams)
¾ cup tapioca flour (100 grams)
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (almond or coconut)
¼ cup applesauce
2 tablespoons maple syrup
1 egg (or egg substitute)*
1 teaspoon vanilla
Directions:
Place a skillet on the stove top and set heat to medium- low.
Into a large bowl, add all dry ingredients (flours, baking powder and salt) and whisk to combine and one uniform color.
To the dry ingredients, add all remaining ingredients (milk, applesauce, syrup, egg and vanilla).
Whisk until all ingredients are incorporated and no clumps remain.
With the skillet warmed and using a 1/3 dry measuring cup, scoop the pancake batter and pour onto the skillet.
When the edge of the pancake begins to look cooked (about 2-3 minutes) use a flat spatula to flip the pancake over.
Allow the other side of the pancake to cook for 2-3 minutes and then remove from the skillet.
Slather with butter or ghee and serve immediately.
We like ours with a splash of maple syrup on the top.
Enjoy!
Notes:
*Egg Substitution- This recipe has been successfully tested using this Bob's Red Mill Vegan Egg Replacer. If you'd like to try other egg replacement options, we've listed some here. (Using the egg replacer method may yields 6 pancakes instead of 8)
Flour Substitutions: This recipe has only been tested using the specific flours above. However, if you can’t eat almonds and need to make a substitution, use the weight that I’ve provided above. Make sure your substitute is another protein flour (more info on that here). If you’re in a hurry and need to simplify the recipe, you can substitute the flours listed above for a gluten free flour blend, just use the combined weight of all three flours listed above (315 grams). To be clear, I haven’t tested these methods, but according to the laws of gluten free baking, it should work.
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