Pancakes (Vegan & Gluten Free) with chef Sarah

A guiltless breakfast, perfect for everyday or Sunday morning brunches.
I recently developed this recipe testing flours with a flax egg for my Client who has been put on a Gluten Free, Vegan Diet. As you know, carbohydrates can be hard to resist. Now you can splurge and enjoy light, fluffy and hearty pancakes flavored with vanilla.

Prep time 10 min
Cook time 10 min
Ingredients:

• Wet:
• 1 1/2 cups coconut milk 
• 2 tablespoons maple syrup
• 1 teaspoon apple cider vinegar
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• Dry:
• 1 cup brown rice flour (White rice flour works well too, but I try to stay away from too many starchy flours)
• 1/2 cup cassava flour
• 1 cup fine-grind almond flour or cup 1/4 coconut flour
• 1 tablespoon flax seed meal
• 1/8 teaspoon sea salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons cane sugar

Method:

1. In a medium bowl, combine coconut milk and apple cider vinegar. Set aside for 5 minutes.
2. Combine dry ingredients in a large bowl and use a fork to mix.
3. In the coconut milk/vinegar bowl, add vanilla, maple syrup, and melted coconut oil and mix well.
4. Add wet ingredients into the bowl of dry ingredients. Use a spoon to mix until smooth. The batter should be thick, but still able to be poured. If it seems too thick, add more coconut milk until the consistency is right.
5. Heat a skillet or griddle on medium-high heat. Lightly drizzle pan with melted coconut oil or spray.
6. Scoop pancake batter into 1/4 cup circles onto the cooking surface. Make sure the first pancake creates a good sizzling noise when the batter hits. Cook until a fair amount of bubbles appear on the surface, then flip and cook for 2-4 more minutes.
7. Repeat until you’re all out of your batter.