Recipe of the Month: Scrumptious Pancakes from our 2nd cookbook, BabyCakes Covers the Classics because I love you guys.
Makes 12 to 14
2 CUPS BOB’S RED MILL GLUTEN-FREE ALL-PURPOSE FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS BAKING POWDER
1 TEASPOON CINNAMON
1 TEASPOON SALT
1/2 TEASPOON XANTHAN GUM
2/3 CUP AGAVE NECTAR
2/3 CUP RICE MILK
2/3 CUP UNSWEETENED APPLESAUCE
1/2 CUP MELTED COCONUT OIL PLUS MORE FOR THE PAN
2 TABLESPOONS VANILLA EXTRACT
Combine the flour, baking soda, baking powder, cinnamon, salt and xanthan gum in a medium bowl and whisk until combined. Add the agave nectar, rice milk, applesauce, coconut oil and vanilla extract and stir with a rubber whisk until the batter is smooth. Place a large non-stick skillet or pancake griddle over medium heat. Add 1 teaspoon coconut oil to the pan and tilt back and forth to coat. Working in batches, pour 1/4 cup portions of the batter into the pan. Cook for 3 minutes, or until most of the surface is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when touched and the pancake is golden brown. Remove from the pan to a warm plate. Repeat with remaining batter and serve with the Maple Syrup
