Pancakes {gluten free/vegan}!!

Good gluten free and vegan pancakes are illusive. Many times we've whipped up new recipes only to realize they're almost completely inedible. By far my favorite I've ever had (and ones I actually prefer to gluten pancakes) is King Arthur's Gluten free pancake mix. I think it's the tapioca that really puts it over the top!! Today's pancake day and we were OUT!! A travesty I know. What to do? Well I found Joy the Baker's Breakfast Dumplings and decided to veganize them!! Veganize is a verb that means to make vegan, in case you were curious. 

Here's what you'll need:

-1 cup non-dairy milk (I used coconut milk)

-1 tbsp vinegar 

- 1 1/4th cups of gluten free flour (I used King Arthur's multi purpose mix)

- 2 tbsp of sugar

- 1 tbsp ground flax seed (plus two tbsp of water-- this is your egg replacer)

- 1 tbsp non dairy butter (I used earth balance- you could substitute melted coconut oil or veggie oil)

-1/2 tsp baking soda

-1/2 tsp baking powder 

-1/2 tsp salt

-1/2 tsp cinnamon

-1/2 tsp double strength vanilla extract (or 1 tsp single strength vanilla)

-1 ripe banana

First step is to make your vegan eggs and buttermilk. 

First mix one tbsp of ground flax with two tbsp of water and let it gel together for a few minutes. This might not make sense if you've never done this, but you'll see a change after a few minutes. 

Second add 1 tbsp of vinegar to one cup of non dairy milk. This will make a mock buttermilk. It will appear to curdle a little bit. Don't worry this is supposed to happen.

                        

Give it a little mix and let it sit for about 7-10 minutes. This really worked well with the coconut milk!!

                                    

Mix all the dry ingredients with a whisk.  

                                       

Once all your mock ingredients are set, mix all wet ingredients together (don't forget the vanilla!). Then add the wet into the dry and whisk until smooth. 

                                       

Separately, mash your banana. I used my potato masher because a fork just wasn't cutting it today.  

                                      

Gently mix in the banana, and let the batter sit for about 5 minutes. Don't skip this step, the batter really thickened up during this time. 

             

Heat up your pan to medium heat and use a small about of vegan butter or oil in the pan. Joy the Baker said to use two tbsps of batter, but I just used the old 1/4 cup measure trick. I ended up with 13 pancakes instead of 16. Once the pan is heated up, scoop using tbsp or 1/4 measures.  Cook until you see bubbles and the edges start to firm up.

 Flip and let them brown up for about a minute. Serve hot with syrup!

These were fantastic! We'll most definitely be having them again!