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Pancakes - Gluten Free, Vegan, & Refined Sugar Free

Pancakes – Gluten Free, Vegan, & Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 12 1x

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Ingredients

Flour Blend for the Best Results

  • 3/4 cup brown rice flour
  • 3/4 cup millet flour
  • 1/2 cup arrowroot flour
  • or
  • 2 cups gluten free all purpose flour*

Remaining Ingredients

  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum (omit if your flour blend already contains xanthan gum)
  • 1 tsp ground cinnamon
  • 1/3 cup maple syrup
  • 2/31 cup dairy free unsweetened milk of choice* (I use So-Delicious unsweetened coconut milk)
  • 2/3 cup unsweetened applesauce
  • 1/2 cup refined coconut oil melted
  • 1 tbsp vanilla extract

Instructions

  1. In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, xanthan gum, and cinnamon).
  2. Add liquid ingredients and mix until the batter is smooth (maple syrup, milk, applesauce, coconut oil, and vanilla extract).
  3. Heat greased griddle over medium heat or around 250-300 degrees.
  4. Pour batter on the griddle, about 1/4 cup for each pancake. The batter will be thicker than normal pancake batter. I find it easiest to use a spoon to spread the batter into a pancake shape.
  5. Cook for 3-5 minutes or until you start to see tiny bubbles in the batter.
  6. Flip the pancakes and cook 2-3 minutes on the other side until the pancakes are lightly browned.

Notes

  • *I have tried this recipe with Better Batter, Bobs Red Mill 1-1 All Purpose Flour, and Bobs Red Mill All Purpose Baking Flour. Each give a different result, but the absolute BEST result is using the flour mixture provided in the recipe. I also use this flour mixture for cinnamon rolls, pizza crust, and bread sticks. I promise you it is magic and can be used in so many other recipes.
  • *Your milk choice might change the fluffiness of this pancake. I use So Delicious unsweetened coconut milk and that usually makes the batter thicken up quite a bit. I suggest adding milk 1/3 cup at a time until the desired thickness is reached. Usually 2/3 cup is perfect for my desired thickness.