Are you like me? Does the thought of maple syrup glistening over a dollop of butter atop a golden pancake make your heart flutter and grow the way the Grinch's does in How the Grinch Stole Christmas? Do gluten and butter make your body hate you just a little? Look no further! I found the solution!
In no way did I create the solution, though. The following recipe is from Babycakes Covers the Classics. Try it. Love it. Try it again.
2 cups Bob's Red Mill All-Purpose GF Baking Flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon (I was inclined to do 2 teaspoons...)
1 tsp. salt
1/2 tsp. xanthan gum
2/3 cup agave nectar
2/3 cup rice milk
2/3 unsweetened applesauce (I used my homemade pear sauce. Yum!)
1/2 cup melted refined coconut oil
2 tbs. vanilla extract
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and xanthan gum. Add the agave, rice milk, applesauce, 1/2 cup coconut oil, and vanilla and mix with a rubber spatula until the batter is smooth. ***Stir in roasted apples if you've got 'em! Or chocolate chips, raspberries, blueberries.....
Place a large nonstick skillet or pancake griddle over medium heat. I used low because I get nervous! Spray with gf/vegan cooking spray. Working in batches, portion out our pancakes to whatever size your heart desires. I used a big tablespoon. The book recommends 1/4 cup. Cook for 3 minutes, or until most of the surface of the batter is dimpled with tiny holes, and flip. Cook on other side for two minutes more, or until the center bounces back when tapped and the pancake is golden brown. Repeat.
Warning....it took me a long time to make them-you can easily cut this recipe in half and still get a ton of pancakes.