Excerpted from Cook with Kindness, from Able Sense Publishing.
The chocolate chips are optional, but highly recommended!
1 cup sorghum flour
¼ cup teff flour
¼ cup tapioca flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon cinnamon
1 tablespoon ground flax seeds
1 ¼ cups homemade nut milk or soy milk
2 teaspoons apple cider vinegar
2 tablespoons maple syrup
½ teaspoon vanilla
¼ cup gluten-free, vegan chocolate chips
¾ cup blueberries, fresh or frozen
In a large bowl, whisk together the flours, baking powder, baking soda, sea salt, cinnamon, and ground flax seeds. In a separate bowl, whisk together the milk and apple cider vinegar. Set aside for a minute or two, until the milk curdles. Add the maple syrup and vanilla and whisk briefly to combine. Add the wet ingredients to the dry and mix just until blended. Stir in the chocolate chips and blueberries.
Heat a large non-stick frying pan over medium heat. Using a ⅓ measuring cup, scoop batter into the pan. Cook until the pancakes are dry around the edges. Flip and continue cooking until golden brown.
Makes 4 servings.
Love this recipe? This is just one of dozens of delicious gluten free and vegan recipes you’ll find in Cook with Kindness.