Holy smokes, these were delicious. Gluten free doesn’t have to suck.
Gluten Free Pancakes (Vegan)
Serves: Yields 10-12 4″ Pancakes
1 cup of gluten free all-purpose flour
1 Tablespoons flax
2 Tablespoons maple syrup (or sugar, honey)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla
¼ teaspoon salt
¼ cup of unsweetened applesauce
1 cup of milk (or preferred nondairy sub – we use rice milk)
In a medium size mixing bowl, mix together flour, flax, baking powder, cinnamon, and salt.
Add vanilla, maple syrup, applesauce, and milk. I added my milk first a ½ cup- mixed, then a ¼ cup at a time there after to make sure it wasn’t too runny.
Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny. There’s a happy medium and 1 cup should be just about right.
On a heated griddle or pan on your stove-top (medium heat), begin to cook pancakes about a ¼ cup of the batter for each one.
Cook 1-2 minutes until they start to bubble and can edges easily flip.
Flip over and cook other side.
Serve warm with fresh fruit toppings, freeze for later, or pack them up for lunch!