The biggest chunk of my morning routine consists of delaying getting up. This leaves me little time to do everything else one does in the morning, so I end up having to choose what’s more important to me. It’s sad to say, but doing my hair is higher on my list of priorities than breakfast. I drink my cup of lemon hot water and my shot of apple cider vinegar while I do my make up, I brush my teeth, and then I’m out the door. I tell myself I’ll just eat a nut bar at work (if I had a nickel for every time I also skipped the nut bar…). As you can imagine, pancakes before work are as likely as beach weather in January.
On the odd day, I do like to have a nice breakfast. There’s nothing like pancakes to keep you full until your next meal. I’ve experimented a lot with vegan and gluten free pancakes. It should be said that it hasn’t been an easy one to figure out. This recipe is the closest I’ve ever gotten to gluten-textured pancakes, but it’s not quite the same, so be warned.
1 flax egg – 1 tbsp ground flax + 3 tbsp warm water
1/3 cup sorghum flour
1/3 cup starch – I do half potato starch, half tapioca starch
1/2 cup + 1/3 cup brown rice flour
3/4 tsp xanthan gum
1 tsp salt
1 tbsp corn free baking powder*
4 tsp maple syrup
1 3/4 cups non-dairy milk
1 tbsp coconut oil, melted
1 tsp vanilla
Oil for frying
Start by preparing your flax egg by mixing the water with the flax. It needs to sit for about 5 minutes. Beat well until it looks frothy.
Combine all the dry ingredients in a large bowl. Then, in a separate bowl (or a large measuring cup), combine the wet ingredients. Pour the flax egg and the wet ingredients over the dry ingredients and mix well. The batter will be thick, but it should be a bit runny. If it doesn’t spread out in the bowl on its own, add more milk, 1 tablespoon at a time. You still want it to be thicker than gluten-containing pancake batter.
Pour oil in a frying pan and let it warm up over medium heat (or slightly lower). Using a ladle, pour a bit of batter in the frying pan. You’ll need to spread it with the back of the ladle. After about 3-4 minutes, flip it and cook for an additional 2 minutes.
*For a more crepe-like consistency, omit the baking powder and increase the amount of milk until the batter is quite runny.