Soft 'N' Fluffy Gluten-Free "Buttermilk" Pancakes

• Vegan
• Gluten free

• Canned Goods

  • 5/8 cup Coconut milk, lite canned

• Condiments

  • 2 tbsp Maple syrup or agave, Pure

• Baking & Spices

  • 5/8 cup Almond flour
  • 2 1/2 tsp Baking powder, aluminum free
  • 3/8 cup Potato starch
  • 1/4 scant tsp Sea salt, fine
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 4 tsp Apple cider vinegar

• Liquids

  • 2 tbsp Water

Found on thevegan8.com

Description

Ingredients

• 1/2 cup + 2 tablespoons (116 g) white rice flour, not the sticky white rice kind (I tested these with brown rice as well and it left a very noticeable unpleasant flavor, so only white is recommended)
• 1/2 cup + 2 tablespoons (72 g) blanched almond flour (blanched is necessary for fluffy results, see NOTE)
• 1/4 cup + 2 tablespoons (60 g) potato starch, not potato flour
• 2 1/2 teaspoons aluminum-free baking powder
• scant 1/4 teaspoon fine sea salt
• 1/2 cup + 2 tablespoons room temp lite canned coconut milk, shaken first (you can use soy, but it just wont have the same butter flavor)
• 4 teaspoons apple cider vinegar (20 ml)
• 2 tablespoons water (30 ml)
• 2 tablespoons pure maple syrup or agave (30 ml)
• 2 teaspoons vanilla extract (10 ml)
• Optional: a 3.5 inch cookie cutter for perfect round pancakes. This size cookie cutter will make them extra fluffy and tall like in the photos, or if you use a larger cutter, just use more batter for each, but these are still fluffy without one, so its not crucial.
• [b]Note: [/b I always recommend a scale for accurate results, especially with gluten-free flours, as we all measure differently. Otherwise, make sure you are scooping up the flours with your cups and lightly patting them down to make sure there are no gaps, then level off. Its necessary to use blanched almond flour because it is what makes the pancakes so moist and light. I dont recommend Bobs Red Mill blanched almond flour for these pancakes. It is never finely ground enough and there is always little bits of almond still left and it doesnt produce as light, fluffy results. I highly recommend Kroger Simple Truth brand, King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, its perfect.

Directions

• Add the rice flour, almond flour, potato starch, baking powder and salt to a large bowl and whisk for a couple of minutes, making sure it is well mixed and all lumps are broken up.
• Make a well at the bottom and pour in the milk, dont stir yet, then pour in the remaining ingredients. Give the liquids a light stir and then whisk them all together just until it is smooth and no lumps remain. Dont over mix it or the batter will get overly thick. This batter will be fairly thick, kind of like a thick cake batter. It should still be smooth though, not stiff. The thick batter is what will yield fluffy pancakes. If it is way too thick, you can add a tiny bit more water, but dont add too much or you will have thinner pancakes.
• Now, important, let the batter sit 10 minutes before cooking. This is necessary to let the ingredients soak in together and allow the starch and baking powder react with the liquids, resulting in more fluffy pancakes. At this same time, heat up your pan on medium-low, closer to low for those same 10 minutes. Its important your pan is hot when you add the batter.
• If using a cookie cutter, place the cookie cutter (I used 3.5 inch one for 1/3 cup batter, if you use larger, your pancakes will be thinner or you will need to pour a bit more batter) on the preheated pan and spray within the circle with nonstick spray. I used coconut oil nonstick spray and it works perfectly. If you dont use spray, these will stick to the pan! This is necessary so the cookie cutter works and the pancakes dont stick. Pour a scant 1/3 cup batter into the circle and lightly smooth out the top. Let them cook about 3 minutes or until the top is starting to look dry before you flip them. You can peak underneath to see if its browned. If they are cooking too fast, slightly turn down the heat. Gently pull off the cookie cutter with tongs and flip the pancake. Otherwise, if not using a cookie cutter, just pour onto your pan or pancake griddle, lightly smoothing out the top, but not spreading out the batter too much. The more you spread out the batter, the thinner your pancake. The pancakes will still be delicious and fluffy without a cookie cutter, just not quite as tall.
• Serve with delicious maple syrup!