I've been experimenting with Gluten Free pancakes for awhile and what I notice is that all the recipes use 1/4 cup of oil or more in the batter. Well, I try to avoid using oil so I had to come up with my own recipe and after many completely botched attempts, I think I have a winner. Now it's not completely oil free because I do spray oil in the pan before the first pancake, but for the most part, you are getting a much lower fat pancake.
1 cup unsweetened Almond Milk (I used Almond Breeze Original Unsweetened)
3/4 cup filtered water
2 tbsp Raw Organic Tahini
1 tbsp Golden Ground Flaxseed
2 tbsp Maple syrup or Maple flavored Agave (I used The Real Food Trading Company brand Raw Blue Agave flavored with Maple Syrup)
2 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
2 cups Bob's Red Mill GF All Purpose Baking Mix
1 tbsp Baking Powder
1/2 tsp Baking Soda
Non Stick Pan (I use a "Green Pan" from Target)
Put the first seven ingredients in your food processor or high powered blender. Blend on low to medium speed until well combined. Add the last three ingredients. Blend on low until well combined. Let the batter sit for 5 to 10 minutes.
Heat pan on medium low heat until hot. Spray pan with coconut oil and pour batter to desired size. Decorate with shredded coconut, dried fruit, walnuts, berries, or whatever! Serve with organic maple syrup or raw blue agave nectar.
This makes 6 large pancakes and 8-10 smaller pancakes.
Try it and post in the comments below!