Gluten, Dairy, and Egg Free Fluffy Pancakes!
- 1¼ Cups Almond Milk (can use less or more for cake like or thinner pancakes)
- ¼ Cup Canola oil
- 2 T flax-meal
- 2 T sugar
- 2 t Apple Cider Vinegar
- 1 t vanilla
- 1¼ Cup Sorghum Flour (I tried rice as a sub... it doesn't work as well at all)
- ¼ Cup Tapioca flour
- ½ Cup Corn Starch(or Potato Starch for a corn allergy)
- 1 t xanthan gum
- 1 T baking powder
- ½ t baking soda
- ¼ t salt
- Mix milk, oil, flax-meal, sugar, vinegar, and vanilla together and set aside.
- Mix remaining ingredients in a large bowl and add milk mixture.
- Fry about a ¼ cup of batter on skillet over medium heat, flip when sides become dry and several bubbles form on the top of the pancake.
- Cook a few more minutes, until done. This makes about 10 pancakes. They keep well in the fridge for up to a few days later. Enjoy!
Recipe by Allergy Free Cooking at https://allergyfreecooking.net/gluten-dairy-and-egg-free-fluffy-pancakes/
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