Breakfast Bites

Apple & Almond

Breakfast Muffins

Snow Day Pancakes

A couple of weeks ago we had our 2012 snowpocalypse here in the great pacific northwest.  Our power was out for 4 & 1/2 days!  While the snow was softly falling in our yard and before all of the trees started falling, I made a batch of pancakes. These tiny cakes can be made with or without dairy.  I opted to leave out the dairy and the eggs making these a delightful vegan treat!

My GF Belly's Pancakes 
1 1/4 cup brown rice flour
1/2 cup sweet sorghum flour
1/4 cup almond flour
1/4 cup sweet rice flour
1/4 cup potato starch
3/4 teaspoon sea salt
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 cups rice milk, more as needed to thin out batter
2 cups unsweetened soy milk or coconut milk
3 tablespoons maple syrup
1 tablespoon vanilla extract
1/4 cup safflower oil or melted refined coconut oil

In a large bowl preferably with a pouring spout, whisk together all dry ingredients.  In medium bowl, whisk together all of the wet ingredients.  Stir the wet ingredients into the dry until well mixed.  The batter should be thin enough to pour onto the griddle but thick enough to hold it's shape.  Thin out with a tablespoon at a time of rice milk if needed.

Warm a griddle or saute pan over medium heat, lightly oil with safflower or coconut oil.  Pour small pools of batter onto the warm pan and cook until small bubbles form and pop, approximately 2 minutes.  Flip over and cook on the other side until golden brown and cooked through, about 1 & 1/2 minutes.

Serve with vegan butter substitute if you are going dairy-free and warm maple syrup.