Batter
Ingredients
- 6 tablespoons tapioca starch, or potato starch, or cornstarch, or arrowroot starch
- 6 tablespoons brown rice flour, or garbanzo bean (chickpea) flour, or buckwheat flour, or millet flour
- 1/4 cup DariFree™ powder (Vance’s®), or powdered milk of choice
- 2 tablespoons almond meal, or hazelnut meal, or GF oat flour, or pure rice bran, or teff flour
- 2 tablespoons pure rice bran, or GF oat flour, or buckwheat flour, or millet flour
- 2 tablespoons light brown sugar, Maple sugar, or cane sugar, or granulated sweetener of choice
- 1 tablespoon baking powder
- 1 tablespoon egg replacer powder
- 1 teaspoon xanthan gum, or guar gum
- 1/2 teaspoon sea salt
- 1 cup plus 2 tablespoons hot water
- 3 tablespoons virgin coconut oil, or butter of choice, or lard, or pure olive oil
Toppings (choose one)
Ingredients
- Grade B Maple syrup
- confectioners' (powdered) sugar
- honey
- jam/preserves
- soy-free vegan chocolate syrup (Santa Cruz®)
Method
- In airtight container, combine tapioca starch, brown rice flour, DariFree™ powder (Vance’s®), almond meal, pure rice bran, light brown sugar, baking powder, egg replacer powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
- In mixing bowl, combine hot water and coconut oil; stir to melt; add dry ingredients; beat just until smooth; set aside 10 minutes.
- Meanwhile, place a large skillet over medium-high heat; bring to 375°F; add pure olive oil.
- Spoon 2 tablespoons batter per pancake onto skillet; cook until bubbles rise and burst; flip and cook until browned on both sides.
- Serve pancakes immediately, or keep warm in preheated 200°F oven until served.
Refrigerate leftovers in airtight container up to 2 days. Servings: 8 pancakes. Preheat: 375°F. Prep Time: 15 minutes. Cooking Time: 10 minutes.
To freeze: lay pancakes on parchment-lined baking sheet; wrap tightly in plastic; freeze until solid, about 1 hour; remove pancakes to plastic freezer bag; store frozen up to 2 months.
Flavor Options
Omit DariFree™ powder (Vance’s®): replace water with milk of choice.
To use egg: omit egg replacer powder; beat 2 eggs in during step 2; reduce water by 1/4 cup.
S’mores Style: add 3/4 cup soy-free vegan chocolate chips (Enjoy Life®) and 20 mini marshmallows (page 366), cut into thirds (1/3 cup total); fold into batter at end of step 2.
Blueberry: add 1 cup organic blueberries, fresh or frozen (rinsed and drained); fold into batter at end of step 2.