I have been quietly working on re-perfecting our pancake recipe. It’s taken some time simply because I don’t enjoy making pancakes. It’s the standing around and babysitting, which you don’t have to do with waffle making. Yes, I am completely Team Waffle. Anywho, I’ve been messing around with ratios and rising agents to perfect the fluffy factor in a gluten free, vegan pancake. Today, I can finally share those results with you. You can also look forward to a few more variation recipes in the future 🙂
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Apple Free, Latex Cross Reactive Foods Free (H/M), Nightshade Free, Potato Free (Nightshade Variety), FPIES
