Gluten Free Vegan Pancakes

 gluten free vegan pancakes

Ingredients

Mix and put aside for 5-10 minutes;

1¾ cups plain dairy-free milk beverage of choice (see Variations below)

2 tablespoons ground flaxseed

Combine;

¼ cup oil, plus some for the skillet

2 tablespoons ground flaxseed

2 tablespoons agave nectar or honey

2 teaspoons apple cider vinegar or lemon juice

1 teaspoon vanilla extract

2 cups Gluten-Free All Purpose Flour Blend

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Mix them both together.  Batter should be milkshake consistency.  Add milk by the tsp if too thick.  Heat skillet with a little oil until sprinkled water on the skillet immediately sizzles.  Pour 2 inch round pancakes.  Flip when bubbles come through.  Remove from heat when flipped pancakes rise and have a golden color.  Eat immediately or dry on rack and let cool.  Store in the refrigerator or freezer.

Maple syrup, cut fresh fruit, drizzly nut or seed butter, or Coconut Whip, for topping (optional)