Gluten-Free and Vegan "Buttermilk" Pancakes

Today we are very excited to bring you an exclusive recipe from Vegan Chef Alex Schenck of www.alexpersonalchef.com. And if you think this is good, wait until you see what we have up our sleeves for next week, when we unveil our first cooking demo with Chef Alex.

Hope you enjoy these pancakes, we know we will. Now we’ll turn it over to the chef herself.

Gluten-Free and Vegan “Buttermilk” Pancakes

I always used to feel lethargic after eating a big breakfast of traditional pancakes. Then I started experimenting with gluten-free cooking and my pancake experience was transformed! When I eat these I feel awake and ready to start my day.

In these tangy and moist gluten-free and low-fat pancakes I use Wild Wood’s Brand of probiotic soy-milk instead of buttermilk. If you are avoiding soy, you can also try diluting ¼ cup another non-dairy yogurt (like coconut or rice) with non-dairy milk. 

Makes about 16 medium sized pancakes

1 cup buckwheat flour

½ cup almond flour (or almond meal)

½ cup sorghum flour

¼ cup tapioca flour

2 TBSP ground flax seeds

2 TBSP baking powder

½  tsp. cinnamon (optional)

½ tsp. salt

1 cup Wild Wood Plain Probiotic Soy milk (or other non-dairy milk + 1 TBSP apple cider vinegar)

1 cup of water (+ more as needed)

¼ cup maple syrup

½ cup organic apple sauce (one 4oz container)

1 tsp. vanilla extract

Earth Balance for the greasing the pan

In a large mixing bowl, whisk together the flours and ground flaxseeds, baking powder, cinnamon, and salt. If you have a 4-cup liquid measuring cup, use it instead of a bowl to measure and mix all of the liquid ingredients. This saves you some dish duty! Otherwise make a well in the center of the dry ingredients and add each of the wet ingredients and whisk together. 

Allow batter to sit for about 10 minutes while you preheat a griddle to 350˚ or a skillet over medium-high heat. When the griddle or skillet is hot, melt enough Earth Balance to grease the cooking surface (about a teaspoon for a skillet and a tablespoon for a griddle).

Use a ¼ measuring cup to pour the batter into pancake shapes onto the cooking surface. Flip the pancakes when the holes from air bubbles no longer close up in the middle of the pancake and the edges rise a bit off of the cooking surface (2-3 minutes). Cook the other side for about two minutes until browned. Enjoy!