Ingredients

• 1 cup gluten-free all-purpose flour (I use Bob's Red Mill All-purpose Baking Flour)
• 2/3 cups white rice, oat, or more all-purpose flour
• 2 tblsps vegan sugar, cane sugar, or maple sugar
• 2 tsps gluten-free baking powder
• 2 tsps baking soda
• 1/2 tsp salt
• 3 tsps ENER-G Egg Replacer mixed with 4 tsps warm water
• 1.5 cups of dairy-free milk (I like using oat, quinoa, sunflower, hemp, flax, or coconut)
• 1/4 cup of rice or canola oil, plus 2 tablespoons for frying (I use coconut oil)
• 1/2 tsp vanilla extract
• OPTIONAL - Enjoy Life Mini Chips to taste!
• NONVEGAN OPTION - replace dairy-free milk with cow's milk or water; replace ENER-G Egg Replacer with 2 large eggs; chocolate chips

Instructions

1. In a medium-sized bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a small container, whisk egg replacer with water.
3. Gently mix milk, oil, vanilla extract, and the egg replacer into the flour mixture until just combined.
4. Heat two remaining tablespoons of oil in a skillet on low to medium heat (I sometimes use unscented coconut oil to make them slightly crispy).
5. Add optional mini chips.
6. Scoop 1/4 cup or less of batter into the skillet for each pancake. Cook until tiny bubbles start to form and the edges appear to be lightly browned. Flip and continue cooking until both sides are slightly browned.

Notes