Fluffy, Classic Pancakes (GF, DF, Vegan, Egg, Soy & Egg Free, Top 8 Free

• Refrigerated

  • 2 1/4 cup Vanilla rice milk

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 cups Gluten-free flour blend
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1 1/4 tbsp Apple cider vinegar
  • 1/3 cup Canola oil

• Other

  • liquid from one 15 oz can of chick peas
  • 1 tsp Xanthan

Found on allergyawesomeness.com

Description

Ingredients

• 2 and ¼ cup vanilla rice milk
• 1 Tablespoon apple cider vinegar
• 3 cups gluten free flour blend (I like Cybele Pascals recipe)
• 1 Tablespoon baking powder
• ½ tsp salt
• 1 tsp xanthan
• liquid from one 15 oz can of chick peas
• ¼ cup sugar
• ½ tsp apple cider vinegar
• ⅓ cup canola oil

Directions

• First, whisk the rice milk and 1 Tablespoon vinegar together and set aside. This will be your faux buttermilk.
• In a separate bowl, combine the flour, baking powder, salt, and xanthan together in a medium bowl. Give it a few whisks to mix it all up and set it aside.
• Drain all the liquid from the can of chick peas into the bowl of a stand mixer. Add the ½ tsp vinegar, and turn it on. Let it mix on medium at first, until it stops splattering and a white foam forms, then on high speed until nice and firm and glossy. You should be able to hold the bowl above your head, upside-down.
• One your foam is strong, pour in the ¼ cup of sugar, and mix a few minutes until no longer gritty. At this point, the foam is secure enough to take on flavorings and lipids. Slowly pour in the oil over the course of about a minute while the mixer is still on high speed. It should incorporate fully, with absolutely no deflation of the foam. Once its in, let it go another 30 seconds.
• You should be able to form super stiff peaks once it is fully incorporated.
• First, pour the soy milk and vinegar that you set aside in step 1 into the dry ingredients and mix until just incorporated. It will be very thick. Do not worry, the foam will still fold in nicely.
• Once the wet and dry are combined, fold in the foam/emulsion mixture. It will be nice and bubbly. Laddle onto a warm griddle and flip once the bubbles start popping, just like regular pancakes. Remove from griddle once both sides are golden.