Description
These are the perfect gluten-free pancakes. Light, fuffy and soft. The quinoa flakes in my recipe add a nice texture to these cakes. They give them the body and density that counters the super light, starchiness of the tapioca. Add pureed pumpkin and rich buckwheat flour and the flavor of these pancakes will knock your socks off!
Ingredients
- ½ cups Organic Buckwheat Flour
- ¼ cups Quinoa Flakes
- ⅛ cups Tapioca Starch
- ¼ teaspoons Fine Sea Salt
- 1 teaspoon Baking Powder
- ¼ teaspoons Xanthan Gum
- ½ teaspoons Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground All-spice
- ¼ cups Pureed Pumpkin
- 1 Tablespoon Raw Agave Nectar
- 1 whole Free-range Organic Egg
- ½ cups Unsweetened Almond Milk, More If Needed
Preparation
In a medium bowl, whisk together all the dry ingredients. Beat in your wet ingredients (pumpkin, agave, egg, milk) until your batter is smooth, but not runny. If it is too thick, add a touch more almond milk, 1 tablespoon at a time. If it seems to thin, sprinkle in some extra buckwheat flour. Don’t go too crazy, a little goes a long way.
Preheat your oven to 150ºF to keep your pancakes warm while you cook the entire batch. Heat your griddle or cast iron skillet on medium heat. You can tell that it is ready when you drop a small amount of vegan butter on the pan and it starts to sizzle.
Ladle your pancakes onto the pan. Using the back of a spoon, spread them out to your desired thickness. Cook 2-3 minutes per side, until they are nice and golden-brown. Place the cooked cakes on a baking sheet while you finish the rest of the batch.
Serve with your favorite vegan buttery spread, drizzle with Vermont maple syrup and sprinkle with cinnamon.
These gluten-free pancakes truly are worth of any pancake lover.
Makes about 6 medium pancakes.
