- 1 cup brown rice flour OR sorghum flour
- 1/2 cup arrowroot flour OR tapioca flour
- 1/4 cup coconut flour
- 1 Tbsp ground flax seed
- 1 Tbsp ground chia seed or flax seed
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 ½ tsp baking powder
- 1 Tbsp organic sugar OR coconut sugar
- 1 ½ cups soy milk OR almond milk
- 2 tsp lemon juice
- 1/4 cup coconut oil melted
- 2 Tbsp maple syrup
- 1 tsp vanilla
MIX dry ingredients together in medium mixing bowl.
MELT coconut oil. (I prefer to use a glass measuring cup in toaster oven at 150F for 5 minutes.)
MAKE "buttermilk" mixture in separate measuring cup.
ADD maple syrup and vanilla to melted coconut oil.
POUR wet ingredients and "buttermilk" mixture into dry ingredients and gently whisk together.
ADD a touch of soy milk, if batter is too thick. (It will get thicker as it sits)
SET aside for 5 minutes while preheating your griddle to 350F OR nonstick skillet at medium heat.
USE a 1/4 cup to scoop pancake mixture onto griddle or skillet.
COOK at 350F on griddle or medium heat on stove for 3 minutes on each side or until golden.
SERVE immediately or cool on rack. Leftovers reheat well or freeze.
Note: If you use sorghum flour instead of brown rice flour, you will need to decrease the milk.