"Buttermilk" Pancakes

For the last few months I have had to learn to cook all gluten free and lactose free food as someone has developed a serious intolerance to gluten and lactose, We are hoping that this is just a temporary situation and due to a bacterial infection.  however it has helped me learn about other food alternatives and has made me more aware of what I buy at the supermarket.  i have been experimenting with different ingredients and recipes, a few failures along the way but all of it is a learning experience.  

As it was Sunday I was craving some pancakes so I attempted to make some gluten free and lactose free pancakes and the results were pretty tasty.

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Vegan "Buttermilk" Pancakes

Recipe adapted from httpS://www.wifemamafoodie.com

Serving: 6-8 pancakes for 2-3 people

Ingredients:

• 3/4 cup + 2 tablespoons almond milk or other milk of choice ( I used soy milk)

• 1 tablespoon apple cider vinegar or distilled white vinegar 

• 1 cup unbleached all-purpose flour or gluten-free flour blend (I used Bob's Red Mill gluten free All Purpose Baking Flour)

• 1 tablespoon of baking powder

• generous pinch of salt

• 1 tablespoon of cooking oil plus more for pan

• 2 tablespoons of maple syrup, plus more for drizzling (I used agave syrup)

• 1 teaspoon vanilla extract, optional

Method:

1.  In a glass measuring cup or small bowl, combine milk and vinegar.  Let it sour while you combine other ingredients.

2. In a mixing bowl, combine flour, baking powder, and salt. Sir in oil, maple syrup, vanilla, and sour milk, stirring just until combined. Don't over-stir as this creates tough pancakes.

3. Lightly grease a non-stick pan or griddle and place over medium heat.  When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface.  Then ready to serve.

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I was actually quite surprised at how fluffy the pancakes were.  I have made a couple gluten free cakes before and they awlays seemed to be very dense and heavy but these were not.  Maybe it was the combination of the baking soda and vinegar that helped make them more fluffy and airy.   

we also cooked some bacon as an accompaniment to add some saltiness.  i will definitely be making more of these on the weekends!  there was a good combination of flavors and textures, it was very quick and easy to make and the pancakes were delicious, fluffy, and moist.