PANCAKE MIX: To a large mixing bowl, add all dry ingredients (brown rice flour, almond flour, oat flour, potato starch, baking powder, flaxseed meal, coconut sugar, salt). Whisk until well incorporated.
Store pancake mix in an airtight container. It will keep at room temperature in a cool, dry place for at least 1 month or in the refrigerator or freezer up to 3 months.
PANCAKES: To make 8 pancakes, combine 1 cup (240 ml) of dairy-free milk, 1 tsp apple cider vinegar or lemon juice, 1 tsp vanilla, and 1 Tbsp melted vegan butter (or coconut oil) in a medium mixing bowl. Set aside for 3-5 minutes to curdle slightly.
Next add 2 cups (320 g) of dry pancake mix and stir to combine. Batter should be thick but pourable before resting. If too thick, stir in 1 Tbsp (15 ml) dairy-free milk at a time (we usually add 1-2 Tbsp (15-30 ml) more). Let the batter rest for 10 minutes (it will thicken).
Meanwhile, heat a griddle, non-stick pan, or cast iron skillet over medium heat. Grease the pan lightly with vegan butter (or coconut oil). Once batter has rested and the pan is hot, add 1/4-cup of batter into the pan. Let the pancakes cook on the first side until the outer edges are dry and the center starts to hold bubbles — about 2-3 minutes. If they don’t bubble, that’s okay. Just check the undersides after 2-3 minutes to see if they are golden brown. Flip the pancakes and cook for 2-3 more minutes on the other side.
Serve warm with extra vegan butter, maple syrup, berry compote, or peanut butter (we like a combination of all four).
Store leftover (cooled) pancakes in an airtight container in the refrigerator for up to 2-3 days, or in the freezer for several weeks. Reheat in the toaster oven, microwave, or oven until hot.
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Notes
*If oat-free, we suggest trying sorghum flour (but we haven't tried it and can't guarantee results). *If not vegan, you can add 1 large egg to the wet ingredients and use less dairy-free milk (~2/3-1 cup (160-240 ml) dairy-free milk for 1 batch pancakes). *Prep time and total time are for the dry mix only. *Recipe as written makes ~5 cups of pancake mix or 2 ½ batches of 8 pancakes. *Nutrition information is a rough estimate for 1 pancake including the wet ingredients.