25th Pancake Day in my life, probably the best Pancakes I have made happened today. Quarter of a century must bring good luck for making pancakes! The only explanation I can think of... Well, plus I have tried so many recipes over the years I had to perfect it eventually!
I had a little help from Tasty Vegetarian, though I adapted to make it Gluten Free as well. Surprisingly, it worked pretty well! For the first time, I managed to finish the whole plate without a problem and felt amazing after. Sign of a well made, balanced and tasty pancake!
So here it is, my recipe (with the help of Tasty) for the best Gluten Free Vegan Pancakes I've had!
Ingredients: (Makes 6-8 Pancakes)
1 US Cup Gluten Free Flour
2 Tbsp Caster Sugar
1 Tbsp GF Baking Powder
1/2 Tsp Salt
1 US Cup Almond Milk
1 Tbsp Apple Cider Vinegar
1 Tsp Vanilla Extract
Dairy Free Butter for Pan
Method:
1: Sift the GF flour into a mixing bowl, add the Caster Sugar, Baking Powder and Salt.
2: Mix the dry ingredients together and leave a well in the middle of the dry ingredients ready for the wet ingredients.
3: Measure the Almond Milk, add the Apple Cider Vinegar and Vanilla Extract. Mix together well.
4: Pour in the wet ingredients carefully, whisking the ingredients together completely until a smooth batter is formed. It should be quite a thin batter.
5: Leave the batter to settle for 5 minutes.
6: While the batter is settling, put a pan on a medium heat and add Dairy Free Butter, waiting for it to melt completely.
7: Ladle in some of the batter, watch the bubbles form on the top and when the edges are slightly cooked, take a spatula and carefully flip it over.
8: Cook for about a minute on the other side or until both sides are slightly browned, then take off the heat.
9: Repeat until all mix is used, make sure you put a fresh bit of butter in the pan each time to prevent sticking.
10: Stack them up using your favourite ingredients. I used strawberries and maple syrup, simple yet perfectly delicious! Enjoy!
