Classic pancake recipe--toss in extras to make them just how you like them.
RECIPE
1 1/4 cup rice flour
1/2 cup tapioca starch
1 Tbsp. ground flax seed
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 cup almond milk
1/4 cup olive oil
1 tsp. apple cider vinegar
(optional add-ins—nuts, vegan chocolate chips, or berries)
Preheat a griddle or skillet to med-high heat. To a bowl, add rice flour, tapioca starch, ground flax seed, baking powder, salt, and sugar. Whisk until combined. Add almond milk, olive oil, and apple cider vinegar. Whisk well. Ladle the batter onto the greased, preheated griddle. Leave plain, or top with nuts, vegan chocolate chips, or berries. Once dotted with bubbles—flip the pancakes to cook the other side (mine usually need to be cooked about 2-4 minutes each side). Repeat with the remaining batter. Makes about 6-9 pancakes, depending on size.

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