| Servings | Prep Time | Cook Time |
| 12pancakes | 20minutes | 20minutes |
| Servings | Prep Time |
| 12pancakes | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 tablespoon ground chia seed (or flax meal)
- 1 teaspoon vinegar
- 1 tablespoon molasses (or honey or maple syrup)
- 3 tablespoons olive oil (or virgin coconut oil for sweeter pancakes)
- 1 tablespoon sunflower seed butter (or your preferred nut/seed butter)
- 1 1⁄4 cup water
- 1⁄3 cup unsweetened applesauce (heaping cup +1 tablespoon)
- 1 banana (mashed)
- 3⁄4 cups white rice flour
- 3⁄4 cups tapioca starch
- 3⁄4 cups sorghum flour
- 1⁄4 cup chickpea flour
- 1⁄2 teaspoon salt
- 2 tablespoons baking powder
- 2 tablespoons optional sweetener (palm sugar, maple sugar, date sugar, or coconut sugar)
Servings: pancakes
Units:
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Ingredients
Servings: pancakes
Units:
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Instructions
- Measure and mix all the wet ingredients first. Its important to have enough time for the flax or chia seed meal to soak and gel into the wet ingredients for binding.
- In a separate bowl, measure, mix and sift all the dry ingredients thoroughly.
- Add the wet ingredients to the dry ingredients. Allow batter to rest and thicken for about 5 minutes before cooking.
- You may wish to add a little bit more water at a time until the batter reaches the consistency that you like. Slightly runny will make thinner pancakes.
- Ladle the batter on to a hot griddle. Approximately 1/4 cup of batter per pancake.
- When your pancake is full of bubbles on the top and is brown on the bottom, flip it over and cook till browned on the other side.
- Because of the flax, the interior of the pancake will remain moist. Let the pancake rest for at least 3-4 min before serving, so that the inside has had time to solidify.
- Serve with maple syrup
Recipe Notes
If you prefer to have a drier interior to the pancake, start with adding 2 tablespoons coconut flour to the dry ingredients.
