What is a weekend without pancakes? This recipe takes me back to Mom’s kitchen. Almost indistinguishable from conventional cakes, they get their excellent texture from the addition of flax meal and a bit of xanthan gum.
Gluten-Free Vegan Pancakes
1 cup Bob’s Red Mill All-Purpose GF Flour
1 tbsp. Baking powder
¼ tsp. Salt, optional
1 tbsp. Brown sugar
2 tbsp. Flax meal
¼ tsp. Xanthan gum
1 cup Almond milk, or any non-dairy milk
2 tbsp. Olive oil, or oconut oil, melted
1.Whisk dry ingredients together in a medium bowl and set aside.
2.Measure non-dairy milk and oil then add to dry ingredients, mixing just until well-blended.
3.Cook using standard pancake method.
Note: These are best on a seasoned cast-iron skillet, but any flat cooking surface will work. Yield: 4-6 cakes.