I hastily threw these yummy pancakes together after my 4.7 miles water running workout earlier this week. They tasted A+mazing served with natural peanut butter + my yummilicious Peach Raspberry Jam (post coming next week) but they were less than photo ready. Google images came to the rescue to provide a blog post ready image when my pancake flipping failed. However, the recipe that follows comes courtesy of The Celiac Cookbook of course.
Thank Me Later,
the gluten free chef
Vegan Sorghum Pancakes
flaxseed egg (substitute 2 eggs)
1 cup rice milk
2 tsp apple cider vinegar
1⁄4 cup canola oil
2 cups sorghum flour mix
2 tsp baking powder
1⁄2 tsp baking soda
1 tbsp honey
1. Heat a greased griddle to medium-high heat.Combine eggs, milk, vinegar, and oil in a mixing bowl; combine well.
2. Stir in dry ingredients. Add 1⁄4 cup more milk for thinner pancakes.
3. Spoon pancakes onto hot griddle. Turn when pancake is full of bubbles and edges begin to look dry. Cook 30 seconds more.
