This is another one of my favorite recipes. This time I actually wrote down exactly what I did with the flours! Normally I just set out the cup and start filling it with a mix of flours that I have on hand. Top these with real maple syrup and some dairy free butter. Yum!
2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)
2 T. baking powder
2 T. sugar
1 tsp salt
2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)
2 c. coconut milk (from the carton- I usually use Silk)
1/4 c. oil
Make the flax eggs and set aside. Stir together the dry ingredients. Pour wet ingredients into the dry ingredients and stir together until blended. Mix with a mixer for about 15-30 seconds to get out any lumps.
Heat griddle until a drop of water sizzles on it. Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes. Flip when the edges are looking firm and it is easy to get a spatula under it. Cook until that side it done. Serve with vegan butter and real maple syrup.
Makes about a dozen.
*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum! As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor. Many of the blends in the store are imitating straight up white all-purpose flour. If that’s the taste you like, a blend from the store may be the perfect thing for you.