By Gabby of The Veggie Nook
Serves 3-4 depending on appetite (8 pancakes)
- 1 tbsp ground chia seed mixed with 3 tbsp water, set aside to gel
- 1 1/4 cups non-dairy milk + juice from 1 lime, set aside to curdle (this acts as a buttermilk)
- 1/2 cup sorghum flour, 1/2 cup oat flour and 1/3 cup potato starch (or 1 1/2 cups wheat flour if gluten’s not an issue!)
- 1/2 tsp xanthan gum (omit if using wheat flour)
- 1/2 cup coarse cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- zest from 1 lime
- 1 tsp coconut sugar (or another granulated sweetener)
- 1 tbsp avocado oil(or another with a high smoke point)
*This makes a little extra than you need so feel free to scale it back by about a 1/3 if you want just enough
- 1 cup maple syrup
- 1 tbsp grated ginger
Preheat oven to lowest setting to use to keep pancakes warm.
Set a large pan or griddle on the stove over medium heat so it’s nice and warm when you make the pancakes.
To make the syrup put the maple syrup and ginger in a small saucepan and heat over very low heat for about 10 min. You don’t want to the syrup to get hot, just slightly warm so that the ginger infuses in. Taste as you go until it reaches the ginger level you like. Then strain through a fine mesh strainer to remove the bits of ginger.
Combine the flours, xanthan gum, baking powder, baking soda and salt in a large bowl. Mix the almond milk mixture, chia seed mix, almond milk, lime zest, sugar and oil in a medium sized bowl and mix. Add the wet mixture to the dry and mix until most of the lumps are gone.
Grease the pan and add the batter in 1/4 cup scoops. The batter is thick so use the back of a spoon to flatten and shape the batter into circles. Cook the pancakes until the batter on top is just starting to look a little cooked, then flip and cook for an additional 2 min, until golden. Put finished pancakes in the oven to keep warm and continue with the remaining batter.
Serve with the ginger syrup and lime wedges. Dig in!