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Vegan Gluten-Free Buttermilk Pancakes
Ingredients
  • ½ cup + 2 tablespoons (100g) white rice flour
  • ½ cup + 2 tablespoons (70g) superfine blanched almond flour
  • ¼ cup + 2 tablespoons (60g) potato starch (potato starch is what makes these so fluffy, other starches don't work well)
  • 2 ½ teaspoons aluminum-free baking powder
  • scant ¼ teaspoon fine sea salt
  • ½ cup + 2 tablespoons (150g) room temp "lite" canned coconut milk, shaken first (Highly recommend Thai Kitchen-SEE NOTES)
  • 4 teaspoons (20g) apple cider vinegar
  • 2 tablespoons (30g) water
  • 2 tablespoons (40g) pure maple syrup or agave
  • 2 teaspoons (10g) vanilla extract
  • Optional: a 3.5 inch cookie cutter for perfect round pancakes like in the photos.
  • I use this scale.
  • subheading: NOTE:
  • Always use a scale for accuracy when using flours, following MY gram weights listed. You never need cups, just the scale and bowl.
Steps
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