I used to love making pancakes on the weekend, especially once I found this not-quite-easy but absolutely delicious recipe on 101Cookbooks. It's not vegan, but it's easy to substitute margarine for butter, and soymilk (or other non-dairy milk) plus 1 tbsp vinegar per cup for the buttermilk.
Since we got rid of wheat, though, I also removed the idea of yummy, fluffy pancakes from my mind. That is, until last week when I really wanted pancakes. I made a batch (I always halve the recipe) using a combination of flours, and it was okay. This weekend I decided to try again, and I hit the jackpot.
The winning combo: 1/4 cup each of quinoa flour, tapioca flour, potato starch and white rice flour, plus 1/8 tsp xanthan gum for one cup of wheat flour. The results were amazing-- fluffy, light, almost eggy interiors with crisp outer crust. I can't wait to make these pancakes again!
And if you're allergic to maple syrup like my husband, try agave syrup or heat up some strawberry (or other fruit) jam.
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Oh yum, those pancakes look delicious. I'll have to give that recipe a try!
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