“These pancakes are the BEST I have ever had! Make these even if you don't have gluten intolerance! The recipe comes from Ginger Lemon Girl blog. These are so easy and there is no way to mess this recipe up, trust me, I added so many different things with tons of mixing and they came out perfect EVERY time! My pancakes were about 1INCH THICK and the flavor is excellent! I didn't use the flax egg, I used two whole eggs instead because I usually have a problem with vegan pancakes sticking to the pan. If the batter is too runny add more br rice flour or oat flour. These pancakes are excellent with a mashed banana!”
READY IN:
12hrs 15mins
SERVES:
5
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Sourdough.
  2. In a large glass jar add millet flour, warm water, yeast, and sugar. Mix together with a wooden or plastic spoon. Place a piece of thin cloth over the top of the glass jar (a coffee filter works fine too) and secure it in place with a rubber band. Leave the jar overnight in a relatively warm place or at least a dark cabinet. In the morning, mix the fermented starter (it may look dry on top and bubbly throughout the mixture, that's good!) with a wooden spoon (do not use metal, as it can react with the yeast) before using it.
  3. To continue feeding the starter, every time you use it simply replenish it by adding 1/2 cup of millet flour (or more) with an equal amount of warm water and a tiny bit of sugar. Mix with a wooden spoon, cover with cloth & secure with rubber band and store in a dark cabinet, or warm area.
  4. Pancakes.
  5. In a small bowl mix ground flax seeds and 5 tablespoons HOT water. Set aside to "gel." In a large bowl whisk together brown rice flour, baking powder, sugar, and xanthan gum. Add sourdough starter, milk, vanilla, olive oil, and gelled ground flax seed mixture (eggs if using). Heat griddle or large pan for pancakes. Use a 1/4 cup measure to measure out pancakes onto hot griddle or pan. When bubbles begin to form on top of pancakes, flip to cook on the opposite side. Serve hot with dairy free margarine and pure maple syrup. Makes 10-12 pancakes.

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