Every vegan and gluten-free member of the family gets to enjoy these pancakes. And the others won't even know they're vegan or gluten free. There is no discernible difference whatsoever.
1 ¼ cups Bob’s Red Mill 1-to-1 Gluten Free Flour
2 tablespoons beet sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups water
1 tablespoon canola oil
1 teaspoon vanilla
Optional: 1 cup blueberries OR 1 cup vegan chocolate chips
Makes about 6 pancakes
1. Wash your hands. You’ll be using them.
2. Mix dry ingredients
Stir the 1 1/4 cups flour, 2 tablespoons beet sugar, 2 teaspoons baking powder, 1/2 teaspoon salt in a medium mixing bowl.
3. Mix wet ingredients
In a separate bowl, stir together 1 1/4 cups water, 1 tablespoon canola oil, and 1 teaspoon vanilla.
4. Combine Dry & Wet
Pour wet ingredients into dry and stir with a spoon just until all the flour is wet.
Add 1 cup of blueberries OR 1 cup of chocolate chips.
Stir a little bit more.
Tip: We only stir until it's mixed, and don't worry too much about a few lumps. This way we don't stir out all the air. The less we stir our batter, the lighter and fluffier our cakes will be.
Heat a flat-bottomed skillet. Put a small dollop of oil in the center and brush it around the pan with a silicone brush or paper towel.
Test the heat by wetting your fingers under the faucet, and then flick a droplet into the pan. When it sizzles, the pan is ready. If it smokes, it’s too much.
Adjust heat down to medium.
Use a big serving spoon to pour batter into the sizzling pan, making as many pancakes as will fit, usually 3 or 4.
Cook on medium heat until the tops of the pancakes become all bubbly. Let them get nice and bubbly before flipping.
Flip with a spatula and cook a little bit longer.
Test doneness by poking with your fingertip. The cakes should bounce back when you poke them.
Remove from pan and place on serving plates.
6. Serve 'em Up!
Put a little dab of vegan butter on each cake while they’re hot from the pan.
Top with real maple syrup and serve.