Nut butters and maple syrup are historically reserved for pancakes after they go away the griddle, however Kristy Turner’s game-changing recipe from However My Household Would By no means Eat Vegan! is making us query why we by no means integrated the 2 sticky-smooth components into our batter sooner. Her gluten-free rendition of the brunch basic creates pillow-soft hotcakes, excellent for a lazy Sunday.
What you want:
¾ cup oat flour
¾ cup gluten-free flour mix
1 tablespoon cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¼ cups vegan milk
⅓ cup maple syrup, plus extra for serving
¼ cup unsalted, unsweetened peanut butter
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Vegan cooking spray
Vegan butter, non-obligatory
What you do:
1. In a big bowl, whisk collectively the oat flour, gluten-free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk collectively the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the moist components to the dry and stir till mixed.
2. Warmth a big frying pan or griddle over medium warmth and evenly spray with cooking spray. Utilizing a 1⁄3-cup measuring cup, scoop the batter onto the pan and prepare dinner till the highest begins to bubble and the perimeters start to raise. Use a spatula to flip the pancake. Prepare dinner for one more minute or two. Gently raise the sting of the pancake to verify it’s golden brown, then switch the pancake to a plate. Repeat with the remaining batter, taking care to re-grease the pan between pancakes.
3. Serve the pancakes topped with a little bit of butter if desired and a drizzle of maple syrup.
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