i’m really starting to love citrus zest. when the delicate flavors of orange zest and ginger are added to a relatively simple recipe, it tastes like something special. and as you may have realized, i believe there’s no reason to skimp on these extra details, even if you’re just cooking for yourself.
this (adapted from Ginger Lemon Girl) is my gluten-free pancake template right now. i did cocoa pancakes with it the first time. as i mentioned here, in my post on lemon flaxseed cookies, a regular cheese grater works fine for zest. with these, i also made some other changes:
-added a scoop of vegan protein powder.
-reduced the milk and replaced some of it with water, as i’ve been going through coconut/almond milk cartons far too quickly, at (at least) $3 each.
make these vegan by substituting the single egg with another flax egg (see step #1). my batch made 21.
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 each of salt, cinnamon
1 scoop vegan protein powder
1 large orange
1-1 and 1/2 inch piece of ginger, peeled and minced
1 teaspoon vanilla
1 cage-free egg
1/2 cup non-dairy milk (like almond or coconut)
1 tablespoon oil (i used olive)
1/2 cup (or one 4 oz. container) of unsweetened applesauce
1. boil a cup of water. in a small bowl, mix 4 tablespoons of hot water with the flaxseed. set aside for at least 5 minutes to gel.
2. combine all ingredients in a large mixing bowl, from first to last, and then the flax gel.
3. stirring well, add water only 1/4 cup at a time (you can’t undo it!) to wet the mixture and reach your desired consistency. i added 3/4 cup water total.
4. spray a heated skillet over medium-high with canola spray. drop batter by a little less than a full 1/4 cup. cook until you begin to see bubbles in the batter and they appear to be firming up. turn to cook the other side.