Super Good, Gluten Free, Vegan Pancakes! (aka Pancakes for Syrup)

I have tried a lot of pancake recipes. Some of them I invented, some of them I borrowed, none of them spectacular...until now. I found this pancake recipe at Cinnamon Quill and the author was kind enough to allow me to re-post it. These are hands down the best gluten free vegan pancakes I have ever had! I had to play with my measurements a little, and my pictures aren't nearly as beautiful as hers, but both of my girls LOVE them hot off the griddle, or microwaved from a frozen state. I added some personal notes into the recipe as to what changes I made. Also, if you check out Cinnamon Quill's original recipe, she includes some helpful troubleshooting tips of her own. Enjoy! :)

PANCAKES:
1 1/4 c Non-dairy milk
1 t Cider vinegar
1 Eggs worth of Ener-G Egg Replacer
1/4 c Canola or safflower oil
2 t Vanilla extract
Oil for pan
1/2 c Rice flour
1/2 c Millet flour
3/4 c Tapioca flour
1/4 c Brown sugar
3/4 t Xanthan gum
1 t Baking powder
3/4 t Baking soda
Tiny pinch salt
Up to ¾ c of water (reserved)
In a medium mixing bowl, stir together wet ingredients. Whisk in dry ingredients, making sure there are no big lumps of flour. At this point, look at the thickness of your batter, it should be only slightly thicker than standard pancake batter. If needed, mix in a little water at a time, until desired consistency is reached. I added the full ¾ of a cup of water, but I think it is because I used soy milk (the thickest of the alternative milks), and white rice flour instead of brown rice flour.
Preheat skillet or griddle; brush with a very light layer of oil or cooking spray. Let batter stand 3-5 minutes, if it thickens too much you can still add more water. Keep in mind that thinner batter equals thinner pancakes.

Using a ladle or ice cream scoop, pour batter by the scant 1/4 cup onto the hot pan. Cook until edges look set and there are little bubbles on the surface of the cake. Flip and cook 30-60 seconds more, until bottom is golden. If you are using a non-stick skillet, you may need to lower the heat quite a bit.

Halfway through, you may need to refresh the oil on the pan, depending what kind of pan you are using.

Because they are thick, these pancakes may take a bit longer to cook, be patient, and do a test pancake to determine exact cooking time.

Makes about 18-20 5″ pancakes.

Allergen Free In-A-Pinch Pancakes

Ughhh! I ran out of my
"Cravings Place" pancake mix, and here it is Sunday morning...
we have to have pancakes! This is the recipe I threw together. It's possible that it could be improved upon, but for now Emily is plenty pleased with this recipe.
I do apologize for the lack of recipes here lately. Somehow, when I lost all of my recipe files on my computer (even though I have most of them here too) it felt like I lost a little piece of me, and a little confidence too. It is a very difficult feeling to describe, but I feel almost like I have forgotten how to bake allergen free.
At any rate, I'm ready to start again. Here is our pancake recipe. Next I am going to try to remember my french toast recipe...I can do this. Right?

1/4 c Tapioca starch
1/4 c Potato starch
1 c Rice flour
1/2 c Sorghum flour
4 t Baking powder
2 T Granulated sugar
1 1/2 c Water
2 t Vinegar
2 t Vanilla extract
2 T Oil (safe for your allergies)
2 T Applesauce

Preheat griddle to medium-high heat.
Combine all of the dry ingredients and sift or whisk together until well blended.
In a separate container whisk together all of the wet ingredients (everything remaining).
Add the wet ingredients to the dry ingredients and stir until fully combined and smooth.
Oil your griddle with margarine or oil safe for your allergies. Pour slightly less than 1/4 cup of batter onto griddle and cook for a couple of minutes. It's time to flip when: bubbles stay open after they pop, edges look dry, and you can see a slight golden color on the bottom of the edges where they meet the griddle. Flip pancakes and cook for another minute or two. Adjust heat if necessary. My griddle usually gets hotter the longer it is on, so I start out at medium-high, and by the last pancake I am at medium.
I served these with very naughty nitrate filled bacon, it's just sooo yummy.
Thank you all for sticking with me through my recent struggles, hopefully I will get back in the swing of things soon!