Gluten free, Dairy free Pancakes
2 and 1/4 cup Vanilla Rice Milk
1 tablespoon apple cider vinegar
3 cups gluten free flour blend
1 tablespoon baking powder
1/2 tsp salt
1 tsp xanthan gum (omit if using a flour blend with xanthan)
15 oz Can of Chick Peas You will be using only the liquid from this can
1/4 cup sugar
1/2 tsp apple cider vinegar
1/3 cup Canola Oil
Whisk the rice milk and 1 Tablespoon vinegar together and set aside. This will be your faux buttermilk.
In a separate bowl, add flour, baking powder, salt, and xanthan together. Whisk a few times to mix it all up and set it aside.
Drain all the liquid from the can of chick peas into the bowl. Add the ½ tsp vinegar. Mix on medium at first, until it stops splattering and a white foam forms, then on high speed until nice and firm and glossy.
Once your foam is strong, pour in the ¼ cup of sugar, and mix a few minutes until no longer gritty. Slowly pour in the oil over the course of about a minute while the mixer is still on high speed.
You should be able to form super stiff peaks once it is fully incorporated.
First, pour the soy milk and vinegar that you set aside in step 1 into the dry ingredients and mix until just incorporated. It will be very thick, this is okay. They will fold nicely.
Once the wet and dry are combined, fold in the foam/emulsion mixture. It will be nice and bubbly. Laddle onto a warm griddle and flip once the bubbles start popping, just like regular pancakes.
Remove from griddle once both sides are golden.