Vegan Gluten Free Pancakes using mix from Long Table Pancakes V, GF

  Long Table  Pancakes with rewarmed apple crisp and  Earth First  Apple slices

Long Table Pancakes with rewarmed apple crisp and Earth First Apple slices

I made vegan gluten free pancakes using Long Table’s Windy Point pancake mix during the recent yoga and meditation retreat with Ahimsa Yoga Studio at Bass Lake, Indiana and they were a huge hit! I embellished the mix to feed more people and that is the recipe I have included here. You can try omitting the added dry ingredients and see what happens. I will update the recipe accordingly once I am able to try the recipe again. Please let me know your findings if you try it out before I do! 

Equipment 

2 mixing bowls
Grater 
Cup measure
Measuring spoons
Whisk
Griddle
Spatula one for for flipping and one for folding and scraping batter
Plate to transfer finished cakes

Ingredients (feeds 4-7people about 20 3 inch cakes)

1/2 of a 1lb. Bag Windy Point pancake mix from Long Table
1.25c organic gluten free oat flour from Bob’s Red Mill (or make your own using a blender)
1/4c organic brown rice flour
2T corn/tapioca/potato/arrowroot starch (any of these will work)
2T baking powder
1/2t baking soda 
2T raw turbinado sugar
Generous pinch of sea or kosher salt
1 apple peeled
3c hemp or other plant based milk of choice
2T melted coconut butter

Instructions

In one of the mixing bowls, grate the apple. Add the sugar and whisk to combine. In the other bowl, add the long table mix, oat flour, brown rice flour, starch, baking powder, baking soda, sugar, salt. Whisk to combine. Add the milk to the bowl with apple and sugar whisking to combine. Add the wet ingredients to the dry whisking to combine. Let the batter sit for 30-45 minutes. Once you are ready to make the pancakes, heat the griddle to medium high heat. Add the melted coconut butter to the batter, folding it in thoroughly. Use 1/4c measure to create 4-8 3inch round pancakes on the griddle depending on space. Once you see bubbles forming in the backside of the pancakes, flip them over for 1-3 minutes. Stack hot cakes on a plate and cover with a clean, dry towel. Repeat this process until all of the batter is used up. 

Radical Larder