Fluffy, soft pancakes that use a secret weapon: aquafaba. You'll have to pinch yourself when you realize they're allergy-friendly! Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet | Wheat Free | Wheat Free Recipes | Wheat Free Breakfast
Prep time: Cook time: Total time:
Yield: 18 Servings
Ingredients: 2 and ¼ cup vanilla rice milk 1 Tablespoon apple cider vinegar 3 cups gluten free flour blend (I like Cybele Pascal's recipe) 1 Tablespoon baking powder ½ tsp salt Check below.
Instructions:
Step number one. First, whisk the rice milk and 1 Tablespoon vinegar together and set aside. This will be your faux buttermilk.
Step 02, In a separate bowl, combine the flour, baking powder, salt, and xanthan together in a medium bowl. Give it a few whisks to mix it all up and set it aside.
Next step is, Drain all the liquid from the can of chick peas into the bowl of a stand mixer. Add the ½ tsp vinegar, and turn it on. Let it mix on medium at first, until it stops splattering and a white foam forms, then on high speed until nice and firm and glossy. You should be able to hold the bowl above your head, upside-down.
Thanks to: https://allergyawesomeness.com/fluffy-classic-pancakes-gf-df-vegan-egg-soy-peanut-tree-nut-free-top-8-free/
