Make your morning comfy cozy with these hot Maple Cinnamon Pecan Pancakes.
With some simple swaps, this autumn dish becomes both dairy-free and vegan, making it the perfect standby for family visits and entertaining.
WHAT YOU’LL NEED
Dry Ingredients:
2 cups plain gluten-free flour (that has xanthan gum added)
50 g (4 tbsp) caster/superfine or granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Wet ingredients:
1 cups buttermilk (We love using Califia Farms Extra Creamy Oat Milk instead)
1/2 cup water
2 large eggs, room temperature
(local is best!)
3 tbsp melted unsalted butter, plus extra for buttering the pan or griddle (We like to swap this for Miyokos Organic Vegan Butter)
¼ cup Maple Cinnamon Peanut Pecan Butter
WHAT TO DO:
In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, xanthan gum, and salt.
In a separate bowl or jug, whisk together the buttermilk, water, eggs, melted butter, and Maple Cinnamon Peanut Pecan Butter.
Add the wet ingredients to the dry, and whisk well until you get a smooth, thick batter with no flour clumps.
Enjoy!