I haven't made pancakes for years, although I have wonderful memories of making light, fluffy pancakes (actually my memories are of eating the pancakes). And I remember that they were easy to make - so why has it been so long? And I think I may have issues about cooking in the morning. So, pancakes for supper is the solution.
Today, I won't be making the same pancakes as years ago, they need to be vegan (eggs and dairy are the biggest bad guys in our house) and we try to stay away from gluten when we can. So, I could have made pancakes with wheat flour - but I get a kick out of using gluten-free flours, its an interesting challenge and flours other then wheat flour taste wonderful.
These pancakes are an adaptation of a recipe on Irwin Lin's blog Eat the Love his Quinoa Cornmeal Lemon Honey Pancakes. I veganized his recipe and left out the lemon and also his yummy sounding Rosemary infused Maple Syrup - I wanted a simple pancake. I love the combination of quinoa and corn - so for my first gluten-free pancake, I tried this. And, these pancakes were incredible! First bite - heaven...
Flax Meal Slurry:
4 tablespoon golden flax meal
6 tablespoon coconut milk (or other non-dairy milk)
1/4 cup plus 2 tablespoons quinoa flour
2 tablespoons plus 2 teaspoons corn meal
1/4 cup play 2 tablespoons corn starch (non-GMO)
1/4 cup play 2 tablespoons tapioca starch
2 tablespoons plus 2 teaspoons oat flour
1/4 cup almond flour
2 teaspoons baking soda
1 teaspoon sea salt
1 cup non-dairy milk (I used coconut milk)
1 teaspoon apple cider vinegar
4 tablespoons coconut oil (melt before measuring) or olive oil
1 teaspoon vanilla
2 tablespoons honey
Mix together the flax meal 6 tablespoons coconut milk in a small bowl and let sit (this is the substitute for 2 eggs).
Mix together the 1 cup of coconut milk and vinegar and let sit for a few minutes.
Mix together the dry ingredients in a small bowl and whisk together.
In a larger bowl, mix together the flax meal slurry, milk and vinegar mixture, and the remaining wet ingredients.
Heat a large skillet or griddle on medium heat. Film with oil. When the pan is hot enough, add the dry ingredients into the wet and mix thoroughly. When the wet and the dry ingredients are mixed together, the baking soda will immediately start reacting with the vinegar - so get your griddle hot first.
Scoop batter up with a 1/4 cup measure and pour onto the griddle. Cook until the sides begin to dry out (there may be bubbles on the top) and the bottom side is golden brown. Flip the pancake over and brown on the other side. Hold in a warm oven (150 - 200 degrees) until all of the pancakes have been cooked.
(Note: when I made these again, I think I will add a bit more coconut milk to the batter, so that its easier to pour and makes a thinner pancake.)
Serve with a pat of earth balance buttery stick and maple syrup.