After a miserable failure involving corn meal, I finally got a decent gluten-free pancake going, thanks to my mother's suggestion to use oat flour. I really like these, I hope you do too!
Makes 8 to 10 pancakes:
generous 1/3 cup gluten-free all-purpose flour
generous 1/3 cup organic oat flour
generous 1/3 cup ground flaxseed meal
1/4 t. salt
2 tsp. baking powder
2 T. confectioner's (powdered) sugar
egg replacer equivalent of 1 egg
1 1/3 cups of almond milk with 1 tsp. apple cider vinegar stirred in, plus more almond milk as needed
1 t. vanilla extract
Stir apple cider vinegar into almond milk and set aside (you're faking buttermilk here). In a large bowl, sift together the all-purpose flour, oat flour, flaxseed meal, salt, baking powder and confectioner's sugar. Flaxseed meal will be left in the sifter, just dump it in when you're done sifting. Make a hole in the flour mixture and pour in egg replacer followed by almond "buttermilk" and vanilla extract. Quickly whisk together until smooth, but don't overmix. Batter should be a little thin, so add more almond milk as needed because the batter thickens up quickly. Pour onto prepared griddle with desired add-ins (Cole likes vegan dark chocolate chunks from Whole Foods or blueberries, Tim likes granola stirred in). We love these with Grade B maple syrup and uncured applewood bacon. YUM!