This has been a very busy week with a major deadline at work. I am glad to say that I met my deadline and now I can relax a little more and get back to cooking. I must confess that I started out trying to create a waffle recipe that wouldn’t stick in my waffle maker and instead came up with my best pancake recipe to date. These would make any mom smile on Mother’s Day! Top with fresh strawberries and dairy-free whipped cream or maple syrup.
Multi-Grain Pancakes- Gluten-Free, Dairy-Free, Egg-Free, Vegan
2 egg-replacer (2 Tbsp. flax meal and 6 Tbsp. hot water)
1/4 c. millet flour
1/4 c. sweet rice flour
1/4 c. tapioca flour
1/4 c. buckwheat flour
1/2 c. sorghum flour
2 Tbsp. quinoa flakes (optional)
1 1/2 tsp. GF baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
3 Tbsp. Spectrum Organic Shortening Buttered Flavored – melted
1 1/4 c. Coconut Dream beverage- original
1 tsp. vinegar (light flavored)
Mix together the flax meal and hot water. Set aside. Combine dry ingredients. Add vinegar to coconut milk and stir in melted shortening. Stir in egg-replacer. Add to dry ingredients and stir. Cook on hot greased griddle. Serve with non-dairy margarine and syrup or fresh fruit.
Makes 8 4-inch pancakes.