Pleasing Pancakes

These pancakes are vegan, gluten-free, and perfect for breakfast or brunch. They’re light, fluffy, and have a pleasing taste. This to say, you’ll probably like them.

Dry Ingredients:

• 1 cup Bob’s Red Mill Gluten-Free Garbanzo and Fava Flour or other brand
• 1/2 cup Bob’s Red Mill Gluten-Free Brown Rice Flower or other brand
• 1/3 cup Bob’s Red Mill Gluten-Free ‘Sweet’ White Sorghum Flour or other brand
• 1/4 cup Bob’s Red Mill Gluten-Free Teff Flour or other brand
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’ (1 tablespoon ground flax seeds and 3 tablespoons water)
• 2 cups almond milk
• 1/4 cup unsweetened applesauce
• 1 tablespoon coconut oil, melted, with extra* to grease the pan
• 1 tablespoon Bragg Organic Apple Cider Vinegar or other brand
• 1 tablespoon pure maple syrup, plus extra to serve with pancakes
• 1 teaspoon pure vanilla extract

Directions:

1. In a small bowl, make the Flax Seed ‘Eggs’ by mixing 1 tablespoon of ground flax seeds in 3 tablespoons for water. Set aside.
2. In a medium bowl, whisk together all the dry ingredients to combine and aerate.
3. In a large bowl mix together all the wet ingredients. Add the Flax Seed ‘Eggs’ and mix until well combined.
4. Gradually add the dry ingredients into the wet while whisking. After the full amount of dry ingredients has been added, continue to whisk for 1 minute or until well combined. Let sit 10 minutes to help the consistency of the batter, which should be thin but not watery.
5. Heat a small amount of coconut oil in a frying pan. Place 1/4 cup of batter into the pan. Immediately after pouring, give the pan a gentle shake to spread the batter. This will give the pancakes an even thickness throughout.
6. Cook 2 minutes on medium-low heat, or until there are no more bubbles forming on top and the underside is firm when checked by lifting the edge with a spatula. Flip. Bake 1 minute more or until the underside is firm. Remove from pan, and place on a serving plate. Repeat with the remaining batter. Best when served immediately with 100% pure maple syrup, but cooked pancakes can be stored refrigerated in an airtight container for up to 3 days, and reheated on a baking sheet in a preheated 250° F oven for 10 minutes or until warm. You can also refrigerate the batter in an airtight container overnight for use in the morning.

Variations:

1. For added flavor, add to the dry ingredients 1 teaspoon cinnamon or pumpkin pie spice, or garnish cooked pancakes with a dash of cinnamon.
2. Serve with a topping of sliced banana or your favorite fresh berries, or a dollop of Coconut Whipped Cream.
3. Replace the maple syrup with almond butter, or homemade Delicious Nut Butter.
4. Replace the maple syrup with homemade Strawberry Jam or Raspberry Jam.

Yield:
Makes 10 to 12 pancakes.

*For this recipe, a small amount of coconut oil can be heated in a small frying pan before adding the batter. Don’t use too much oil, or else your pancakes will be greasy — not fluffy. And if the pan starts to smoke, reduce the heat a little. If you prefer using cooking oil spray, you might try La Tourangelle Organic Grapeseed Oil Spray. Whatever plant-based oil you choose, check with the manufacturer to ask if the product is produced in a gluten-free facility.