Do you ever crave those thick, delicious, fluffy, amazing pancakes? These are 100% those pancakes. I was truly shocked and delighted when I made them. Because they’re so thick, they do take longer to cook, but it’s so worth it. Perfect for stacking (and even more perfect for eating). These are sure to satisfy your pancake craving. They taste incredible topped with maple syrup or with strawberry lemon sauce. You could also substitute blueberries for strawberries in the sauce. I’ve tried it all three ways, and each way it is absolutely scrumptious.
The World’s Fluffiest Pancakes (Vegan, Gluten Free):
- 1 1/4 cups rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 Tablespoon psyllium husk
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 flax egg
- 1 1/2 cups almond milk
- 1/4 cup coconut oil melted, plus more to grease the pan
- 2 teaspoons pure vanilla extract
- Start by making your flax egg by mixing together 1 Tablespoon of ground flaxseed with 2 1/2 Tablespoons of water and letting sit for 10 minutes. It will be a thick gel when it's ready to use.
- Mix together all dry ingredients with a whisk in a large bowl.
- Mix together your wet ingredients in a separate bowl.
- Pour the wet ingredients into the dry ingredients and fold to mix together - don't overmix! It will be slightly lumpy, and that's OK. If it's too thick to pour onto the pan easily, you can mix in a couple more Tablespoons of almond milk.
- Let the batter rest while you preheat your pan.
- Preheat your nonstick pan on medium heat. Once it's hot, lower the heat to low medium heat.
- Grease your pan with a small dab of coconut oil.
- Pour 1/4 cup of the batter onto your pan and spread it out with the back of your measuring cup.
- Once the bottom of the pancake is golden and the top has small bubbles on the surface it's ready to flip.
- Repeat until finished.
This recipe can easily be adapted to not being gluten free by substituting the rice flour, tapioca starch, potato starch, and psyllium husk with 2 cups of flour.