this pancake batter is rich and mousse-like, and i noticed that it keeps a circular shape amazingly well when you pour it into the skillet. freeze a batch for quick, versatile breakfasts. microwave one or two and top with things like:
nut butter
sliced bananas or strawberries
honey
this recipe is adapted from Ginger Lemon Girl. a note- i tagged this recipe dairy-free because i learned that eggs are eggs, in other words- their own category. dairy refers to animal byproducts. but you can substitute the single egg with another “flax egg” (see step #1) to make them vegan.
2 tablespoons ground flaxseed
3/4 cup brown rice flour
1/2 cup tapioca starch
1 and 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 tsp xanthan gum
1 teaspoon vanilla
1 cage-free egg
1 and 1/4 cups non-dairy milk (like almond or coconut)
1 tablespoon oil (i used olive)
1/2 cup (or one 4-ounce container) of unsweetened applesauce
1. first, boil a cup of water. remove from heat, and mix 4 tablespoons of this water in a small bowl with the flaxseed. it should form a gel in 5 minutes.
2. in a mixing bowl, mix everything from flour through xanthan gum.
3. add vanilla, egg, milk, oil, applesauce, and flax/water.
4. over medium heat, spray a large skillet with canola spray.
5. use a little less than 1/4 cup of batter for each pancake. cook until you see bubbles and the edges are browning. flip over with a spatula to let the other side cook.
