madewithche

A gluten and egg free version of a breakfast classic, and can be made Vegan.

Ingredients

Makes 10, 4-inch Wide Pancakes

• 2 and 1/2 cups Gluten-Free All-Purpose Flour (Namaste Foods Organic and Gluten Free Perfect Flour Blend, 1:1)
• 1 1/3 teaspoons Baking Soda (or 4 teaspoons Baking Powder)
• 1/2 teaspoon Salt
• 4 1/2 tablespoons of Maple Syrup (or Agave Syrup, Honey, Simple Syrup, or granulated sugar) 
• 2 teaspoons Vanilla
• 2 1/4 cups Milk (or Plant-Based Milk like Oat milk, or Almond Milk)
• 2 tablespoons of Grapeseed Oil (or preferred Vegetable Oil)

Instructions

1. Combine dry ingredients (i.e. Gluten-Free flour, Baking Sode, Salt) in a bowl.
2. In a separate bowl, combine wet ingredients (i.e. Maple Syrup, Vanilla, Milk, Vegetable Oil).
3. Gradually mix the wet ingredients into dry ingredients with a whisk until well combined and there are few clumps. The batter should thicken up as you mix. 
4. Using a large spoon, apply the batter onto a cold griddle in your desired shape and/or size (You can make these pancakes as large as you want, but I have found the most success with basing the size of the pancakes off of how large my flipping spatula is so that the flip is clean.)
5. Warm up the griddle or pan on low heat (~250 degrees Fahrenheit). 
6. Cook each side for at least 5 minutes or until both sides are golden brown and the batter is not runny. Cooking time varies based on thickness. The thicker the pancake, the longer each side will take to fully cook.
7. Serve with your favorite toppings!

Special Tip: The batter can be put into a food-safe squeeze bottle or piping bag to make fun designs. I used a piping bag to make heart-shaped pancakes on Valentine’s Day.