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!