Kick off your weekend with a stack of these delicious, thick and fluffy, and gluten-free (!) flapjacks.
Thick and Fluffy Pancakes
Makes 18 to 20 5-inch pancakes
1/4 cup canola or safflower oil, plus more for pan
1 1/4 cup non-dairy milk
1 teaspoon vinegar
1 egg (or 1/4 cup unsweetened applesauce)
1-2 teaspoons vanilla or maple extract
1/2 cup brown rice flour
1/2 cup millet flour
3/4 cup tapioca flour
1/4 cup sugar, preferably brown
3/4 teaspoon guar or xanthan gum
1 teaspoon baking powder
3/4 scant teaspoon baking soda
Tiny pinch salt
1. Preheat skillet or griddle; brush with a very light layer of oil.
2. In medium mixing bowl, stir together wet ingredients. Whisk in dry ingredients, making sure there are no big lumps of flour. Let batter stand 3 to 5 minutes.
3. Using a ladle or ice cream scoop, pour batter by a scant 1/4 cup onto the hot pan. Cook until edges look set and there are little bubbles on the surface of the cake. (Because these are thick, the pancakes may need a bit longer to cook, so be patient! Do a test pancake to determine exact cook time.) Flip and cook 30 to 60 seconds more, until bottom is golden. Add more oil to the pan, if necessary.