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Soft 'N' Fluffy Gluten-Free "Buttermilk" Pancakes
THE VEGAN 815Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup white rice flour (SUPERFINE, not the "sticky" white rice kind, I tested these with brown rice as well and it left a very noticeable unpleasant flavor, so only white is recommended)
- 1/2 cup blanched almond flour (SUPERFINE, blanched is necessary for fluffy results, see NOTE)
- 1/4 cup potato starch (not potato flour, potato starch yields the best fluffiest results, but cornstarch is the next best closest sub)
- 2 1/2 tsp. baking powder (aluminum-free)
- 1/4 tsp. fine sea salt
- 1/2 cup coconut milk (room temp "lite" canned, shaken first, you can use soy, but it just won't have the same butter flavor)
- 4 tsp. apple cider vinegar
- 2 Tbsp. water
- 2 Tbsp. pure maple syrup (or agave)
- 2 tsp. vanilla extract
- pancakes (Optional: a 3.5 inch cookie cutter for perfect round, . This size cookie cutter will make them extra fluffy and tall like in the photos, or if you use a larger cutter, just use more batter for each, but these are still fluffy without one, so it's not crucial.)
- gluten free flours
- blanched almond flour
- pancakes
- nuts
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