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  • Jeremy LaLonde

Fluffy AF Pancakes

Updated: Aug 21, 2019

Pancakes are a weekly thing in our house and there’s a goddamn riot if we don’t have them, as such my wife has spent a long goddamn time trying to figure out a recipe that we can all eat and like. These are the ones. They’re fucking perfect if you ask me, and I defy any non-plant based person to tell me they’re not as good as ones with eggs and butter in ‘em, or even white flour for that matter. That’s right - these fuckers are gluten-free AND vegan. Boom!

Serves: It makes 8 pancakes. You decide how fucking many you’re going to eat. I don’t own you. Double and triple the recipe accordingly based on how big your clan and appetites are.


INGREDIENTS:

115 g (3/4 cup) Brown Rice Flour**

40 g (1/4 cup + 2 tbsp) Potato starch**

20 g (1/8 cups) Tapioca starch/flour**

1/2 tsp Xanthan Gum

2 tbsp Ground Flax

2 tsp Baking Powder

1/2 tsp Baking soda

1/2 tsp Sea Salt

1 tbsp Maple or Date Syrup (optional)

1 cup Unsweetened Plant Based Milk (Almond is what we use)

1/4 cup Applesauce

1 tsp Pure Vanilla Extract

2 tbsp Vegan butter, melted and cooled


DIRECTIONS:

Start warming up your non-stick skillet.


Mix the flours, starches, and other dry ingredients together. Combine that shit up till it’s all blended together.


Add the milk, applesauce, vanilla, and butter and mix that shit up till it’s all blended. It’s going to be thick as fuck, but make sure it’s smooth too.


Grease your pan LIGHTLY. Seriously, you need a little oil but you’re not fucking frying this stuff. Make it healthy as possible and just use enough to keep your shit from sticking.


Pour 1/4 cup of batter onto your hot surface per pancake. It’ll be about 1/4 inch thick. Wait till they start to bubble up through the top on each one and the edges start to harden. About 2 minutes. Use as wide a spatula as you have and flip them over and leave ‘em for about another 30 seconds. Take that first batch off and repeat with the rest of the batter.


If you wanna be fancy you can pre-heat the oven to 200 F and keep them warm while the others are cooking. HOT TIP: If you’re using syrup put it in the oven too in a glass container - that shit is fucking magic when it’s warmed up a bit.


If you have left-overs stack-em and wrap ‘em tight until you want to eat them. They freeze pretty good too.


TIPS:

**Flours: Look, I put in weight here and a half-ass guess at the measurement. Gluten-free flours are a fucking science and hard to get right. I would use a digital scale for this part if you have one - if not this is pretty fucking close. Worst case get a 1:1 All Purpose Gluten-Free replacement and use 1 1/4 cups of it. OR just use a mix of regular flour - preferably not white. Whole grain that shit up.


Top this with whatever you fancy - most fruit is delightful as fuck on it - berries, bananas. Vegan butter, whipped cream, maple syrup. You do you.


For birthdays we throw a 1/2 cup of non-dairy chocolate chips into this fucker to make ‘em extra special.

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