Allergen-Free Whole-Grain Pancakes (Gluten-Free)

I haven't had pancakes in over a year. I have tried many gluten-free, vegan pancake recipes only to end up throwing out a big pile of goo; which is why when I discovered this recipe, I was elated!  Not only does this gluten-free vegan pancake recipe actually work, it makes delicious pancakes that are gluten-free, dairy-free, egg-free, nut-free and low glycemic. I really like that this recipe does not call for egg replacer like so many other vegan pancake recipes.  I accidentally added 2 tablespoons apple cider vinegar instead of 3 teaspoons, but my pancakes still turned out delicious. I saved some batter and used it to make biscuits which also turned out fabulous!

Allergen-Free Whole-Grain Pancakes (Gluten-Free)

• 1¾ Cups Rice milk
  
• ⅓ Cup Grapeseed oil
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Ground Flax seed
• 2 Tablespoons Agave Nectar
• 3 Teaspoons Apple Cider Vinegar
• 1 Tablespoon Gluten-Free Baking Powder
• ½ Teaspoon Aluminum/ Gluten-Free Baking Soda
• 2 Cups Gluten-Free  All Purpose Flour Blend
• Dash Himalayan Salt- or salt of your choice
  

To Make:

1.  Add rice milk to a medium glass bowl, stir in  ¼ cup grape seed oil, flax seed, agave, vinegar, and vanilla.
   
2. In a large glass bowl, sift the flour, baking soda, baking powder and salt.
3. Add liquid ingredients and mix well.
4. Heat your pan over medium heat and oil the pan.
   
5. Pour  about ⅓ cup the batter into the pan.
6. Cook the pancakes until the outside edge begins to look brown, and bubbles break on the surface of the batter, approximately 5 minutes.
7. Flip and cook the other sides for another 5 minutes, or until  thoroughly cooked.
   
8. Enjoy!
   

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