Gluten Free Pancakes

• 1-3/4 Cups Plain Milk Alternative of Choice*
• 1/4 Cup Grapeseed or Vegetable Oil, Plus Some for the Skillet
• 2 Tablespoons Ground Flaxseed
• 2 Tablespoons Agave Nectar or Honey
• 2 Teaspoons Apple Cider Vinegar or Lemon Juice
• 1 Teaspoon Vanilla Extract
• 2 Cups Gluten-Free Flour Blend (recipe below)
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 
  

Measure the milk alternative in a glass measuring cup. Stir In the 1/4 cup of oil, flaxseed, agave or honey, vinegar or lemon juice, and vanilla. Set aside for moment. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the milk alternative mixture and mix well. Heat a small amount of oil in a large skillet over medium heat. Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, about 3 minutes. Flip and cook the other sides for about 2 to 3 minutes, or until light golden brown. Serve with maple syrup, fresh fruit, or your favorite whipped “cream” topping.

*This makes rather fluffy pancakes. If you like them even cakier, feel free to lower the milk alternative by up to 1/4 cup, or increase it by up to 1/4 cup (2 cups total) for thinner pancakes.

Erin's Gluten-Free Flour Blend

Recipe from the blog My Aspergers Girl

• 4 cups sorghum flour
• 1-1/3 cups potato starch flour
• 2/3 cup tapioca starch flour

Combine all ingredients and store in an air-tight container.

Vegan Sweet Potato Cream Soup

What You Need:

2 large onions, diced
3 stalks of celery, cut into 1/4-inch slices
1/4 cup ginger, peeled and thinly sliced
1 medium carrot, cut into 1/4-inch slices
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 15-ounce can coconut milk
1/4 cup maple syrup or sweetener of choice
Salt to taste
Hot pepper sauce and scallions (garnish)


What You Do:

1. Saute onions over medium heat become caramelized. Add celery and ginger and sauté for 1 minute. Add the carrots and cook for 10 minutes.

2. Add sweet potatoes. Cover with water and simmer until potatoes are soft. Add the coconut milk, maple syrup, and salt and bring to a boil. In batches, transfer soup to blender, and process until very smooth. Garnish with swirl of your favorite hot pepper sauce and chopped green onions.