Ingredients

The following ingredients have 20 Servings
  • 1 ½ cups brown rice flour
  • 1 ½ cups almond flour
  • 1 ½ cups oat flour* ((ground from rolled oats // certified gluten-free as needed))
  • 3/4 cup potato starch
  • 2 ½ Tbsp baking powder
  • 3 Tbsp flaxseed meal ((ground flax seeds))
  • 1/3 heaping cup coconut sugar ((or sub organic cane sugar))
  • 1 tsp sea salt
  • 1 - 1 ¼ cup dairy-free milk ((almond, cashew, or boxed coconut))
  • 1 tsp apple cider vinegar or lemon juice
  • 1 tsp vanilla extract
  • 1 Tbsp melted vegan butter ((or coconut oil))
  • 2 cups dry pancake mix ((from above))
  • Vegan butter
  • Maple syrup
  • Berry compote
  • Peanut butter

Instruction

  • PANCAKE MIX: To a large mixing bowl, add all dry ingredients (brown rice flour, almond flour, oat flour, potato starch, baking powder, flaxseed meal, coconut sugar, salt). Whisk until well incorporated.
  • Store pancake mix in an airtight container. It will keep at room temperature in a cool, dry place for at least 1 month or in the refrigerator or freezer up to 3 months.
  • PANCAKES: To make 8 pancakes, combine 1 cup (240 ml) of dairy-free milk, 1 tsp apple cider vinegar or lemon juice, 1 tsp vanilla, and 1 Tbsp melted vegan butter (or coconut oil) in a medium mixing bowl. Set aside for 3-5 minutes to curdle slightly.
  • Next add 2 cups (320 g) of dry pancake mix and stir to combine. Batter should be thick but pourable before resting. If too thick, stir in 1 Tbsp (15 ml) dairy-free milk at a time (we usually add 1-2 Tbsp (15-30 ml) more). Let the batter rest for 10 minutes (it will thicken).
  • Meanwhile, heat a griddle, non-stick pan, or cast iron skillet over medium heat. Grease the pan lightly with vegan butter (or coconut oil). Once batter has rested and the pan is hot, add 1/4-cup of batter into the pan. Let the pancakes cook on the first side until the outer edges are dry and the center starts to hold bubbles — about 2-3 minutes. If they don’t bubble, that’s okay. Just check the undersides after 2-3 minutes to see if they are golden brown. Flip the pancakes and cook for 2-3 more minutes on the other side.
  • Serve warm with extra vegan butter, maple syrup, berry compote, or peanut butter (we like a combination of all four).
  • Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.