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GLUTEN FREE & VEGAN PANCAKES

Start your morning with a stack of fluffy and delicious pancakes, no gluten, dairy, or eggs needed! These gluten-free and vegan pancakes are light, tender, and just the right amount of sweet They're delicious fresh off the griddle and freezerfriendly for quick, delicious breakfasts any day of the week.

Recipe by Heather Wikle Gonzales at fearlessfaithfulmom com

Ingredients

3 Plug in your electric griddle and set it to 325*F (about medium-low heat). Alternatively, heat a nonstick skillet over medium-lowheat

2⅔cup(650ml)litecoconutmilk

2tbspvinegar

1½tspvanilla

3cups(360g)GFflourmix

6tbsp(90g)granulatedsugar

3tbsppowderedeggreplacer(suchas the Bob’s Red Mill Vegan Egg Replacer)

¾ tsp xanthan gum (omit if your flour mixcontainsit)

1½tbspbakingpowder

¼tspcinnamon

⅛tspsalt

Directions

1 Mixtogetherallyourliquidsinasmallmixing bowlandsetaside.

2 Whisktogetherallofyourdryingredientsina large mixing bowl Add your liquids, whisk everythingtogetheruntilitissmooth,thenset asidetohydratewhileyourgriddleheatsup

4.Scoopbatterontoyourpreheatedgriddle (or pan) using a small cookie scoop or a tablespoon Each pancake should be roughly 1-2 tbsp in size Leave 2 inches betweenpancakestomakeflippingeasier.

5 Once the pancakes have a good deal of bubblesandstarttolookslightlydryacross the top, flip them. Continue to cook for another 1-2 minutes until pancakes are cookedthrough

6. Transfer pancakes to a wire cooling rack whileyoucontinuetocooktherest Thiswill allowforairflowthatimprovesthetextureof the pancakes Putting them on a solid surface like a tray will cause steam to build upandmakeyourpancakesgummy

7 Serve right away or freeze by lining a baking sheet with parchment paper and placingthepancakesinasinglelayer Place thetrayinthefreezeruntilthepancakesare frozen solid, then transfer to a zip-top freezer storage bag. When you’re ready to eat,reheattheminthemicrowave