Mornings should be easy going and simple. Breakfast should never be a hassle, even if you want a nice cooked one.
I usually don't eat breakfast, only because I wake up in between breakfast and lunch (brunch). Even though I woke up during brunch, I had the bright idea of making pancakes. I also thought this would be a perfect time for recipe development.
Now that I've graduated college and obtained my BA that been too long of a process. Anyways back to the pancakes. This is an easy vegan & gluten-free pancake recipe and the ingredients can be very versatile. Please feel free to substitute any ingredient that you don't have with another. I only used what was available to me in my pantry. Alright, here we go!!
Make 3-4 medium sized pancakes
1/3 cup brown rice flour (or sub with sorghum)
1/4 cup potato starch
2 tablespoons swerve sugar (or regular sugar or maple syrup)
1 tablespoon coconut flour (or garbanzo flour)
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon xanthan gum
1/3 cup unsweetened rice milk (or other non-dairy milk)
3 tablespoons unsweetened apple sauce (or other unsweetened fruit puree)
2 tablespoons canola oil
1 teaspoon vanilla extract
In a medium bowl add in all the dry ingredients. Whisk ingredients together to fully incorporate. Then add in all wet ingredients. With a spoon or rubber spatula, mix dry and wet ingredients together. The batter with be a bit thicker than regular pancake batter.
Pre heat a non stick skillet on low-medium heat. Add about a tablespoon of oil (your choice) to pan. This will prevent the pancake from sticking. Laddle or spoon pancake batter on to pan. Cook one side for about 3-4 minutes. This vegan and gluten-free pancake batter does not bubble like normal pancake batter, when it is ready to be flipped. So just to be safe, check the bottom side if it is ready before flipping.
Continue these steps with the rest of the pancake batter. Enjoy your breakfast!