I make pancakes every week. Every. Single. Week. My family begs for pancakes. They adore pancakes. They love pancakes topped with pure maple syrup, fruit, nut butter, drizzled with chocolate sauce…they love eating pancake sandwiches or plain pancakes. (I might begin to sound like a Dr. Seuss book here – Green Eggs and Ham anyone?) Did I mention that my family loves pancakes?
Over the years, I have found making a great dairy-free pancake to be a bit of a science. The key is activating the baking powder and NOT over-mixing the batter. I have used flax gel in the past, but the pancakes are more dense and gooey in the center. I love a light, fluffy pancake – this recipe works! I topped these pancakes with pure maple syrup and sliced strawberries. Delicious!
2 cups gluten-free flour blend
1 tsp guar gum or xanthan gum (if not included in your flour blend)
2 tbsp baking powder
2 tbsp coconut sugar
1/4 tsp sea salt
2 cups coconut milk (or non-dairy milk of choice)
2 tsp fresh lemon juice
1/2 cup applesauce
2 tbsp grape seed oil (or coconut oil)
In a large bowl, sift together the flour, baking powder, sugar and salt. Preheat your griddle to medium-high. In a separate bowl, whisk together the non-dairy milk and lemon juice. Let sit for 10 minutes. Next, combine together the non-diary milk mixture, apple sauce and oil.
To mix the batter, first push the dry ingredients to one side of the bowl and then pour the wet ingredients into the opposite side.
Then slowly incorporate the dry ingredients into the wet. As soon as the batter comes together, stop mixing.
Let the batter sit for about 5 minutes. The batter will thicken slightly as it sits. Do not remix once the baking powder has started to react.
Before you start cooking, make sure your griddle is nice and hot. If you do not have a griddle, then preheat a fry pan (preferably non-stick) to medium or medium-high.
Once hot, ladle about 1/4 cup of batter onto the griddle. Let the pancakes cook until you start to see bubbles break the surface.
Then flip and continue to cook on the other side. It should take about 3 to 5 minutes to cook the pancakes, but this will depend on your heat source, and how thick your pancakes are.
To serve the pancakes, stack 2 or 3 onto a plate, coating each of them with some non-dairy butter as you stack them (if desired). Drizzle with maple syrup and fruit of choice – serve immediately.
(Adapted slightly from Recipe Source: Rouxbe)