Babycakes is a famous NY- and LA-based, gluten-free, vegan bakery, and in its second cookbook “Babycakes Covers the Classics,” there is an awesome pancake recipe, and a sugar-free syrup recipe to match!
For those living a gluten-free, vegan lifestyle – welcome back to the classic pancake! According to the cookbook, the founder of the bakery recommends using the exact measurements given here for the best results. Enjoy!
NOTE: For banana pancakes, add 2/3 cup of mashed or chopped banana to below recipe.
2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
½ tsp xanthan gum
2/3 cup agave nectar
2/3 cup rice milk
2/3 cup unsweetened applesauce
½ cup melted refined coconut oil OR canola oil, plus more for the pan2 tbsp vanilla
In medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt and xanthan gum. Add the agave nectar, rice milk, applesauce, ½ cup coconut or canola oil, and vanilla, and mix with rubber spatula until the batter is smooth. Stir in banana, if using.
Place a large nonstick skillet or pancake griddle over medium heat. Add 1 tsp coconut oil to the pan and tilt the pan back and forth to coat. Working in batches, pour ¼ cup portions of the batter into the pan. Cook for 3 minutes, or until most of the surface batter is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when tapped and the pancake is golden brown. Transfer pancakes to warm plate and repeat with the remaining batter. Serve with Agave maple syrup (see recipe below).
Agave Maple Syrup
1 cup agave nectar
2 tbsp maple flavor or to taste
Put the agave nectar in a small bowl. Add the maple flavor and stir until fully combined. Taste and adjust maple flavor to desired intensity. The syrup can be stores at room temperature, covered tightly, for up to 1 month.
Makes 1 cup.