Gluten Free Vegan Diner Pancakes

Since not having an oven...I have been working on all sorts of stove top recipes.  This morning I wanted to develop a basic diner pancake that was both vegan and gluten free.  But of course, I also wanted it to have whole grains and a health factor....what is the point of eating food if it does nothing beneficial for your body?!  I have been experimenting with an all purpose mix of my making, and I used this here.  Quick, easy, and perfectly delicious.

INGREDIENT NOTE: If you find the flavor of millet off putting, since there are so few ingredients, the flavor of all grains really shines through here.  You could either sub all or part of the millet with more brown rice or oat flour (the most benign/familiar tasting ).  Sorghum would also work.

BUTTERMILK: If you really love the buttermilk flavor, in a separate measuring cup, curdle the milk for several minutes withe the lemon juice or apple cider vinegar.

1 1/2 cup my all-purpose mix (1/2 cup each millet flour, brown rice flour, and tapioca flour)
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda

These babies are ready to flip, notice all the bubbles?

1/4 teaspoon salt
1 cup non dairy milk (I used So Delicious Coconut Milk, unsweetened)
2 tablespoons chia meal or flax meal (make you own by grinding in your coffee grinder)
2 tablespoons agave, maple syrup, or honey
2 tablespoons oil (your choice of fat here)
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar or lemon juice (this helps mimic buttermilk flavor)

Whisk together all the dry ingredients through the salt.  Make a well in the center and add in the remaining ingredients.  Whisk gently (so as not to mix to much into dry), and wait a minute to let the chia or flax gel a bit.   Continue whisking until well mixed.  You can always add more milk to thin the batter to the desired consistency, I preferred these on the thinner side, more moist and less cakey.  I used about 1/8 cup batter to make 3-4" pancake, so it was very thin.  Easy enough to add more liquid or dry ingredients as necessary to find YOUR perfect texture!

Cook in a preheated stainless steel pan, greased.  Add about 1/8 cup of batter per circle.  When little bubbles appear all over the surface, it is time to flip!  This happens quickly as the batter is thin.

This post was shared on Monday Mania,  Slightly Indulgent Tuesday,