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.