Traditionally, nut butters and maple syrup are added to pancakes after they have been cooked, but this twist will make it irresistible
¾ cup oat flour
¾ cup gluten-free flour blend
1 teaspoon cornstarch plus 1 teaspoon baking powder
½ teaspoon salt 1¼ cups nondairy milk
1/3 cup maple syrup + serving additions
1/4 cup unsweetened and unsalted peanut butter
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Vegan cooking spray
Vegan butter available optionally
How to prepare:
Whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt in a large bowl. Whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla in a medium basin. Stir the wet ingredients into the dry ingredients until thoroughly incorporated.
Spray a big frying pan or griddle with cooking spray and heat over medium heat. Using a 1/3-cup measuring cup, transfer the batter to the pan and cook until the surface begins to bubble and the sides begin to pull away from the pan. The pancake should be flipped with a spatula. Cook for two additional minutes. Gently lift the pancake’s edge to ensure that it is golden brown, then move it to a platter. Repeat with the rest of the batter, making sure to re-grease the pan between each pancake.
Serve the pancakes with a pat of butter and a drizzle of maple syrup, if desired.