The talented and meticulous a-k of Swell Vegan posted Gluten-free Gingerbread Buckwheat Pancakes in December. I played with buckwheat pancake recipes for awhile, but they felt and tasted like pulverized cardboard. I want to like buckwheat, but maybe it's an acquired taste I'll have to work toward. I decided instead to strive for soft, fluffy, nutritionally void diner-style flapjacks, the kind that soak up syrup like sponges and disintegrate in your mouth, washing all your cells in glucose almost the instant they hit your tongue.
After much consideration of protein, starch, and fiber, I had the most success with this recipe, described by the original poster as "not bad." Replacing the eggs, milk, and melted butter with vegan alternatives was easy. I was skeptical of using rice and almond flour, which tend to be grainy, but the resulting pancakes were smooth and fluffy with a golden nutty flavor. The flax seed provides plenty of binding, so even without xanthan or guar gum, these pancakes hold up well in a maple syrup bath.
Fluffy Gluten-Free Vegan Pancakes
2 tablespoons ground flax seed
6 tablespoons water
1 cup rice flour (brown, white, or a mix of both)
1/2 cup potato starch
1/2 cup almond flour
3 teaspoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
dash of nutmeg (optional)
1 cup soy or rice milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/3 cup wild blueberries (optional)
Heat a skillet over medium heat. Mix dry ingredients—rice flour, potato starch, almond flour, sugar, baking powder, salt, and nutmeg—in a medium bowl. In a small bowl, mix wet ingredients—soy milk, oil, vanilla, and flax mixture. Add wet ingredients to dry and whisk until just combined.
Spray or lightly coat skillet with oil. Pour batter onto skillet 1/4 cup at a time. Sprinkle a tablespoon of blueberries on top of each pancake if desired. Flip when bubbles form on top of pancakes and edges look dry. Cook an additional 1-2 minutes, until undersides are browned.
Yields 8 4-inch pancakes