gluten free, dairy free, egg free
inspired by CinnamonQuill
servings: nine to ten 5" pancakes
1/2 cup + 2 tbsp non-dairy milk (I used vanilla hemp)
1/2 tsp apple cider vinegar
2 tbsp unsweetened applesauce
2 tsp vanilla extract
1/4 cup brown rice flour
1/4 cup millet flour
2 tbsp tapioca starch
2 tbsp potato starch
2 tbsp almond meal
1 tbsp white sugar
1 tbsp brown sugar
1/4 tsp + 1/8 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp + 1/8 tsp baking soda
smidge of sea salt
Preheat your griddle.* Brush or spray with a light coating of oil.
In a medium-sized mixing bowl, combine the wet ingredients. Add the dry ingredients, stirring until you have a smooth batter. It helps to let the batter rest for a few minutes before cooking the pancakes.
Using a 1/4 cup measuring cup, pour the batter onto the hot griddle. Cook until the edges are firm and bubbles appear on the surface of the pancake. Flip and cook for another 30 - 60 seconds, until the bottom has turned golden brown.
Use your first pancake as a test to determine exactly how many minutes your pancakes need to finish cooking.
*I made a few of the pancakes on an electric griddle and a few of the pancakes in a cast iron pan. I much preferred the pancakes made on the electric griddle. You will need to experiment to find which of your pans works best for you.