I've been absolutely craving pancakes for several days! I'm not a big fan of mixing my own gluten-free flours (way too lazy), so I picked up some Bob's Red Mill Gluten Free Pancake Mix. The only problem was that it calls for milk and eggs, and I don't eat either one. Luckily, I found that this pancake mix works really well with plant-based substitutions and turns out delicious, light and fluffy! My recipe makes enough for two people, so double it if you need to.
3/4 Cup Bob's Red Mill Gluten Free Pancake Mix
1/2 Cup non-dairy milk (I used Oat Milk)
1 Tbsp Vegetable Oil
1 Tbsp Sugar
1 Flax "Egg" (1 Tbsp Ground Flax meal mixed with 2 Tbsp water, let sit for five minutes)
Heat a large non-stick skillet to medium-high heat.
Whisk all ingredients together until smooth. If batter is too thick to pour, add a little more non-dairy milk, if too thin, add a little more pancake mix.
Pour 1/4 Cup of batter onto skillet for each pancake. Cook for 3 - 4 minutes on first side, then flip and cook another 2 minutes on the other side.
Ready to Serve! I like mine topped with Peanut Butter and Honey! What do you like on yours?