Sometimes it’s easier to invent recipes than to write about them. And by sometimes, I mean all the time.
For instance, here are some pancakes. You don’t need me to explain to you the universal human experience of craving pancakes on a Saturday morning. You don’t care about these pancakes’ elaborate backstory, which involved several trips to the grocery store for gluten-free flours, only for me to realize upon returning home that I had left half my ingredients at the checkout counter. You can’t possibly be interested in reading accounts of my failed attempts to pour syrup with one hand while focusing a camera with the other.
You just want some pancakes. I just want a respite from writing under the influence of gluten withdrawal-induced brain fog. Let’s not get in each other’s way.
Last week, I showed you how to make your own vegan buttermilk for easy baking substitutions. I hope you took my advice and made some, because these pancakes just aren’t the same without thick, creamy buttermilk holding them together.
And of course, it is a truth universally acknowledged that Saturday morning pancakes go perfectly with a tall, cold glass of coconut milk. Don’t fight it.
I would also like to thank the inventor of auto-focus for making one-handed shots like these possible.
This is what happens when Andy has a Saturday gig and isn’t around to be my assistant.
Fluffy, pillowy pancakeness. Let’s just take a moment to appreciate…
And scene!
Now that this post is finally over, you can get to the really important business of PANCAKE MAKING, and I can get to the really important business of TAKING A NAP. Everyone wins.
ingredients
1 c brown rice flour
1/3 c almond flour
1 tsbp cornstarch
2 tsp baking powder
1/2 tsp salt
1 c vegan buttermilk *
2 tsbp ground flax seeds
1 tbsp oil
3 tbsp agave
1 tsp vanilla
directions
1. In a medium mixing bowl, add dry ingredients (rice flour, almond flour, cornstarch, baking powder, & salt) and whisk to combine.
2. In a separate, smaller bowl, whisk together remaining ingredients (buttermilk, flax seeds, oil, agave, & vanilla). Pour the wet mixture into the dry mixture and mix until thoroughly combined.
3. Drop batter by the 1/4-cupful onto a greased skillet and cook over medium-low heat for about 2-3 minutes, or until the edges lose their shine. Flip and cook for another 1-2 minutes until browned.
* Don’t have the time or resources to make buttermilk from scratch? You can still use the old trick of whisking together 1 c soymilk with 1 tsp apple cider vinegar. Your pancakes just won’t be quite as fluffy. Also, if you are using homemade buttermilk, you may need to use slightly more or less depending on how long it cultured and how liquidy it is.
