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Gluten Free Pancakes

What you need: 

1 cup rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nondairy milk (I used almond)
1/2 to 1 teaspoon ground flax
1 teaspoon vanilla
1/2 cup fresh or frozen blueberries
canola oil, as needed

What you do: 

1. Sift the dry ingredients together, then add the milk, flax and vanilla. Stir just until combined and stir in the blueberries.
2. Heat a skillet and spray it with canola oil. Depending on how big you want them, spoon the batter on to the hot pan and flip when bubbles start to appear on the surface.
3. Cook other side until both sides are golden brown. Enjoy!
Source of recipe: This recipe was inspired by La Dolce Vegan, then I just switched it up a bit to make it gluten free as well!

Preparation Time: 
5 minutes, Cooking time: 5 minutes
Cooking Time: 
5 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I made these again today, with brown-rice flour and added a little cinnamon to the batter. Really good. The secret is that the pan and oil must be Hot before adding the batter, then they don't stick. Mine came out thin, like crepes, and were delicious.

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I did not have luck with these at all. They stuck like crazy to the skillet (cast iron and well oiled), fell apart when I tried to flip them, and the consistency was grainy and fall-apart-in-you-mouth.
If there are any suggestions on how to fix this, I'd love to try it again. I'm searching for good GF, vegan breakfast items.

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OK, I don't know why I expected these to be "meh" but they were gooood! We don't have oil spray here so I cooked them on an oiled castiron griddle. The first one stuck like mad, but I think that's traditional, isn't it?  ;) I got 4 good sized cakes out of the mixture. I didn't add the berries to the mix. Instead I topped one with sweet and one with savoury toppings. I'm not vegan so I used an egg instead of the flax.
Definitely a keeper!

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