Sometimes it’s easier to invent recipes than to write about them. And by sometimes, I mean all the time.
For instance, here are some pancakes. You don’t need me to explain to you the universal human experience of craving pancakes on a Saturday morning. You don’t care about these pancakes’ elaborate backstory, which involved several trips to the grocery store for gluten-free flours, only for me to realize upon returning home that I had left half my ingredients at the checkout counter. You can’t possibly be interested in reading accounts of my failed attempts to pour syrup with one hand while focusing a camera with the other.
You just want some pancakes. I just want a respite from writing under the influence of gluten withdrawal-induced brain fog. Let’s not get in each other’s way.
Last week, I showed you how to make your own vegan buttermilk for easy baking substitutions. I hope you took my advice and made some, because these pancakes just aren’t the same without thick, creamy buttermilk holding them together.
And of course, it is a truth universally acknowledged that Saturday morning pancakes go perfectly with a tall, cold glass of coconut milk. Don’t fight it.
I would also like to thank the inventor of auto-focus for making one-handed shots like these possible.
This is what happens when Andy has a Saturday gig and isn’t around to be my assistant.
Fluffy, pillowy pancakeness. Let’s just take a moment to appreciate…
Now that this post is finally over, you can get to the really important business of PANCAKE MAKING, and I can get to the really important business of TAKING A NAP. Everyone wins.
1 c brown rice flour
1/3 c almond flour
1 tsbp cornstarch
2 tsp baking powder
1/2 tsp salt
1 1/2 c vegan buttermilk *
2 tsbp ground flax seeds
1 tbsp oil
3 tbsp agave
1 tsp vanilla
1. In a medium mixing bowl, add dry ingredients (rice flour, almond flour, cornstarch, baking powder, & salt) and whisk to combine.
2. In a separate, smaller bowl, whisk together remaining ingredients (buttermilk, flax seeds, oil, agave, & vanilla). Pour the wet mixture into the dry mixture and mix until thoroughly combined.
3. Drop batter by the 1/4-cupful onto a greased skillet and cook over medium-low heat for about 2-3 minutes, or until the edges lose their shine. Flip and cook for another 1-2 minutes until browned.
* Don’t have the time or resources to make buttermilk from scratch? Try stirring together 1 c soymilk with 1/2 c soy yogurt. Also, if you are using homemade buttermilk, you may need to use slightly more or less depending on how long it cultured and how liquidy it is.