Buttermilk Pancakes

A few weeks ago I stumbled across a vegan and gluten-free buttermilk Belgian waffle recipe on Pinterest (http://www.theveganchickpea.com/2013/01/buttermilk-belgian-waffles.html) and have been dying to make it since. This morning was the perfect day to attempt the recipe as the whole family is home for a beautiful snow day. Since we don’t have potato starch I tried substituting brown rice flour for it. Rookie mistake! Brown rice flour can be a substitute for potato flour, NOT potato starch. I realized my mistake after the first batch of waffles separated and stuck to each end of the waffle maker. Instead of tossing the entire batter, I added arrowroot starch and made pancakes with the batter. The results were quite satisfying!


Makes approximately 15 pancakes


1 cup sorghum flour

1/2 cup millet flour

1/2 c brown rice flour

1/4 c arrowroot starch

3 tsp baking powder

1 tsp cinnamon

1/2 tsp xanthan gum

2 cups unsweetened almond milk + 2 tbsp apple cider vinegar mixed and set aside for 5 minutes

4 tbsp maple syrup

1 tsp vanilla extract


Preheat pancake skillet to 350 F.  In a medium bowl, mix together all dry ingredients.  Add in almond milk/apple cider vinegar mixture, maple syrup, and vanilla extract and whisk until thoroughly combined.

Using a small ladle, scoop batter onto the heated skillet. Flip pancakes once small bubbles begin to form. Serve warm with maple syrup and fruit.  Enjoy!



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