Fluffy Vegan Gluten-Free Pancakes
Ingredients
- 1 cup (240ml) unsweetened soy or almond milk
- 1 tbsp apple cider vinegar
- 1 cup or 90g oat flour (to make your own, blend 1 cup + 1 tbsp rolled oats in a food processor until fine)
- 1 cup or 150g rice flour (any rice flour should work, including brown rice flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 banana, mashed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
Preparation
Add vinegar to non-dairy milk and stir well and set aside.
In a medium mixing bowl combine flours, baking powder, salt, and cinnamon.
Mash banana into the milk/vinegar, and add maple syrup and vanilla extract, stirring well.
Pour wet ingredients into dry ingredients and stir until just combined (don’t over-mix, a few lumps are fine).
Fold in blueberries, if using.
Using a 1/3 cup measuring cup, pour batter carefully onto a hot skillet greased with oil, and cook until each side is browned.
Serve with maple syrup and fresh fruit.