Nut butters and maple syrup are traditionally reserved for pancakes after they leave the griddle, but Kristy Turner’s game-changing recipe from But My Family Would Never Eat Vegan! is making us question why we never incorporated the two sticky-smooth ingredients into our batter sooner. Her gluten-free rendition of the brunch classic creates pillow-soft hotcakes, perfect for a lazy Sunday.
What you need:
¾ cup oat flour
¾ cup gluten-free flour blend
1 tablespoon cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¼ cups vegan milk
⅓ cup maple syrup, plus more for serving
¼ cup unsalted, unsweetened peanut butter
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Vegan cooking spray
Vegan butter, optional
What you do:
1. In a large bowl, whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet ingredients to the dry and stir until combined.
2. Heat a large frying pan or griddle over medium heat and lightly spray with cooking spray. Using a 1⁄3-cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two. Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate. Repeat with the remaining batter, taking care to re-grease the pan between pancakes.
3. Serve the pancakes topped with a bit of butter if desired and a drizzle of maple syrup.