Maple–Peanut ‘Butter’ Pancakes

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Maple–Peanut ‘Butter’ Pancakes

PREP TIME: 10 minutes ACTIVE TIME: 25 minutes

¾ cup oat flour (certified gluten-free)
¾ cup gluten-free flour blend (soy-free if necessary) 1 tablespoon cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¼ cups nondairy milk (nut-free and/or soy-free if necessary) 1⅓ cup maple syrup, plus more for serving
¼ cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)
1 tablespoon apple cider vinegar 1 teaspoon vanilla extract
Vegan cooking spray (soy-free if necessary)
Vegan butter (soy-free if necessary), optional

1. In a large bowl, whisk together the oat flour, gluten- free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet ingredients to the dry and stir until combined.
2. Heat a large frying pan or griddle over medium heat for
a couple of minutes. Lightly spray with cooking spray. Using a ⅓-cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two. Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate (or the oven, as in Tip below). Repeat with the remaining batter, taking care to regrease the pan between pancakes.
3. Serve the pancakes topped with a bit of butter (if desired) and a drizzle of maple syrup. Keep leftovers in an airtight container in the fridge for 1 to 2 days.
These can also be made by replacing the oat flour, gluten-free flour, and cornstarch with 1½ cups unbleached all- purpose flour. If the batter is too thick, you may need to add a few tablespoons of nondairy milk to thin it out.
You can also use this batter to make waffles by cooking it in a waffle maker according to the machine instructions.