These suckers are GUUUD!
Im jumping for joy over here, between the fresh strawberries (grown on my parents “farm”) and the perfect texture of these cakes I am in HEAVEN!
Michelle’s Gluten Free Vegan Pancakes
1/2 cup Bob’s Red Mill Gluten Free flour or 1/4 cup each millet flour & sorghum flour
1/4 cup cornstarch
1/4 cup almond meal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
smidge of cinnamon (less than 1/8 tsp.)
1 tbsp. Cane sugar
1/4 cup Medium Soft Sprouted Tofu
1/3 cup tofutti sour cream
1/2 ripe bananna
3/4 cup dairy free milk
2 tbsp. coconut oil, melted (can also use safflower oil)
1 tsp. vanilla extract
Whisk together flour, cornstarch, almond meal, baking powder, baking soda, salt, cinnamon, and sugar in a medium sized bowl.
Put tofu, sour cream, bananna, rice milk, melted coconut butter, and vanilla into a blender and mix until thoroughly blended and completely smooth.
Pour the liquids into the dry ingredients, folding gently. Be very careful not to overmix. Small lumps are acceptable.
Heat a non-stick griddle or cast-iron griddle or pan over medium low heat until water beads bounce on the surface. I like to brush a tiny bit of coconut oil on the surface before I pour the pancake batter onto it. This is optional. Pour about 1/4 cup onto the griddle (I like my pancakes silver dollar size, l so I poured a little less than this amount). Wait until the surface is almost completely dry (THIS IS VERY IMPORTANT!). Do not peek – you don’t want to break the seal between the bottom of the pancake and the pan. When the surface is almost completely dry and edges of the pancake begin to brown, gently slide your spatula underneath the pancake and flip. Cook until done. Keep warm in a 200 degree oven, until all pancakes are done. Just a bit of maple syrup will do.
So glad I finally nailed it, after many years of trying its happened! 🙂