recipe: faux buttermilk pancakes

I have discovered the perfect gluten free, vegan pancake recipe. After much trial and error, this is it! These pancakes are thick, fluffy, do not stick to the pan, and are so so SO satisfying in a way that real buttermilk pancakes of the past used to satisfy. When I took my first bite, I jumped with joy and screamed. Now I can die happy one day, knowing that I have created my dream pancake! The recipe is relatively simple with the exception of a little prep work-proccessed almonds-which I always seem to have on hand, since I make my own almond milk semi-frequently. What are processed almonds and how do I make them? Here is the recipe!

Faux Buttermilk Pancakes

Ingredients

1 C. Brown Rice Flour
1/2 C. Tapioca Flour
1/2 C. Soaked, Ground Almonds (brazil nuts work well too)
3 Tsp. Baking Powder
1/2 Tsp. Salt
1 C. Unsweetened Almond Milk/Brazil Nut Milk (or other non-dairy milk of choice)
3 Tsp. Ener-G egg Substitute
1 Tbsp. Ground Flax Seeds
4 Tbsp Warm Water
3 Tsp Agave
2 Tbsp Melted Earth Balance
1 Tsp. Pure Vanilla Extract

In a large bowl, whisk brown rice, tapioca, and almond flours, baking soda, and salt until combined. Set aside.
In a medium sized, microwaveable bowl, combine flax meal, water, and Ener-G egg replacer. Whisk, microwave for 20 seconds, then stir again to combine. I find that egg replacer and water don’t thicken up unless they are microwaved, which gives it a gooey, egg like consistency, and a thicker pancake batter. To the liquid mixture, add melted earth balance, almond milk, agave, and vanilla extract. Whisk or stir until well combined, then add to flour mixture and whisk until well batter looks thick with only a few small lumps. Do not over-stir!
Heat a medium sized, non-stick skillet to medium heat and add a tiny bit of earth balance to coat the bottom. Pour 1/3 Cup of batter onto skillet and wait until you see a few bubbles pop, then flip. Pancake should be golden brown. Add a few chocolate chips or thawed blueberries before flipping, if you like! Just a warning, if you add frozen blueberries, the batter tends to get too soft around each blueberry, resulting in a mushy texture that isn’t so awesome. Therefore, thaw the berries, or hold off altogether. I find that this pancake is so awesome plain, it doesn’t need much but a drizzle of pure maple syrup and some fruit on the side.

Enjoy immediately! Feeds 2 hungry vegans/makes about 6 large pancakes.

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