Fluffy pancakes (gluten-free, vegan)

• 1½ cups gluten-free plain flour blend, 190 g check the label
• ½ tsp xanthan gum, if your blend has none check the label
• 2 tsp baking powder check the label
• 1 tbsp sugar
• 1 pinch salt
• 1¼ cups plant milk, 300 ml, e.g. oat or almond check the label
• 1 flax egg, 1 tbsp ground flaxseed + 3 tbsp water
• 2 tbsp melted plant butter or oil, plus a little for the pan

1. 1

   Make the flax egg: mix the ground flaxseed with 3 tablespoons of water in a small bowl and let it rest for 5 minutes.

   Mix flaxseed and water. Wait 5 minutes.

   Timer 5 min
2. 2

   Mix the flour, xanthan gum (if using), baking powder, sugar and salt in a big bowl.

   Mix the dry things in a bowl.

3. 3

   Add the flax egg, plant milk and melted plant butter or oil to the dry mix and stir until just combined. A few lumps are fine.

   Add the wet things. Stir a little. Lumps are OK.

4. 4

   With a grown-up: hot pan

   Heat a frying pan over medium heat and wipe it with a little plant butter or oil.

5. 5

   With a grown-up: hot pan

   Pour in a small ladle of batter. Cook until bubbles pop on top, about 2 minutes, then flip and cook 1 minute more.

   Pour a little. Wait for bubbles. Flip!

   Timer 2 min
6. 6

   Keep the cooked pancakes warm on a plate under a clean tea towel while you make the rest.

   Stack them under a towel.

Tips

Swaps: a gluten-free flour blend instead of wheat flour; a flax egg instead of the egg; plant milk instead of milk; plant butter or oil instead of butter. Since this is baking, the first try can come out a little different.