Ingredients
Scale
Dry Ingredients
- 3/4 cup (90 g) fine white rice flour
- 1/2 cup (60 g) oat flour
- 1/4 cup (30 g) tapioca starch
- 1/2 cup (50 g) potato starch
- 2 tbsp (15 g) brown rice flour
- 1 tbsp (8 g) potato flour
- 1/4 cup (15 g) potato flakes + 2 tbsp extra for fluff
- 4 tbsp (30 g) oat flour extra for fluff
- 2 tsp sugar
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 3/4 cups (420 ml) non-dairy milk
- 1 tbsp apple cider vinegar
- 2 tbsp non dairy nut free yogurt
- 2 tbsp melted vegan butter
- 1 tsp vanilla
Optional
- 1 TB Chocolate chips per pancake
- syrup
- berries
- powdered sugar
Instructions
- Whisk all dry ingredients in a bowl.
- Mix all wet ingredients together (milk, vinegar, melted butter, vanilla).
- Pour wet into dry; stir gently until just combined. Batter will look thin at first but will thicken as it rests — let it rest 10 minutes.
- If using chocolate chips, tuck them inside the batter so they don’t touch the pan.
- Heat a greased skillet over medium-low. Scoop 1/3 cup batter per pancake. Cook until edges set and bubbles appear, flip, cook until golden.
- Serve warm with desired toppings.
- Prep Time: 10-15 Min
- Cook Time: 6-8 Min
- Diet: Gluten Free