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Ingredients
- Serves 3
- Dry ingredients
- 70 g millet flour
- 70 g brown rice flour
- 60 g potato starch
- 1 tsp baking powder
- 1/4 tsp salt
- Wet ingredients
- juice and zest of 1/3 lemon + enough unsweetened almond milk to equal 200 g
- 100 g flax egg (3 tbsp ground flax mixed with 6 tbsp water)
- 25 g unsweetened applesauce
- 25 g avocado oil
- 1 tsp vanilla extract
- 5 drops stevia
Details
Adapted from veggienook.com
Preparation
Step 1
Combine the dry ingredients in a large bowl and the wet in a medium bowl. Pour the wet into the dry and mix. The great thing about gluten-free baking is you don’t have to worry about over-mixing- no gluten to overdevelop! Let sit for a few minutes to thicken. I used this time to tidy up a bit and preheat my griddle on the stove over medium heat.
Grease the griddle or pan and pour batter in with a laddle once hot. Wait until bubbles form all over the surface and it looks almost dry before flipping. Cook for another couple minutes after flipping. Keep completed pancakes in an oven around 200°F to keep warm and repeat with remaining batter!
Serve with fresh berries and maple syrup.
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