Recipe From Vegan8
1 cup + 2 tablespoons Bob's Red Mill corn FLOUR (not the same as cornmeal or cornstarch. I highly recommend to use Bob's Red Mill here)
3 tablespoons (22g) arrowroot (I tested these with 3 different starches, arrowroot yielded the best result)
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3/4-1 cup lite canned coconut milk (I recommend the Thai Kitchen or Sprouts brand)
3 tablespoons (60g) pure maple syrup
2 1/2 teaspoons vanilla extract
OPTIONAL FLAVORS
Chocolate chip: add 1/4 cup chocolate chips
Blueberry: add 1/4-1/2 cup fresh blueberries
Cinnamon: add 1 1/2 teaspoons cinnamon
NOTE
These pancakes have a very mild cornmeal type of flavor to them, which I LOVE, so expect that. The wet batter tastes stronger than the cooked pancake, so don't be alarmed. Corn flour is very finely ground like all-purpose flour, it's not cornmeal and not the same as cornstarch. Corn flour is what cornstarch is called in England, so please click the link above to see exactly the product I used. Also, Bob's Red Mill corn flour is gluten-free naturally, but is processed in a wheat facility, so if you need a certified gluten-free corn flour, search for that online. Different corn flour brands vary in the batter thickness, so note the milk measurement.
INSTRUCTIONS
These are delicious with maple syrup on top. Since these are really low-fat, they are super soft and light, but not as rich as the fat-filled ones (obviously), so they are just perfect with maple syrup and some fruit. Enjoy!
Combine the corn flour, arrowroot, baking powder and salt in a large bowl and whisk really well to make sure there are no lumps remaining from the starch.
In a separate small bowl, combine the milk, syrup and vanilla and stir. Start out with 3/4 cup milk and add more as needed. You want a fairly thick, but smooth batter. This is what will produce thick, fluffy pancakes like in the pics. If your batter is too runny, it will produce thin pancakes. Slowly pour over the dry ingredients, whisking it in slowly until the batter is completely smooth.
Let the batter sit for 15 minutes while you heat up the pan. This will give time for the baking powder to react with the liquid and also soak up the starch. This is what yields fluffy pancakes.
Add a nonstick pan over medium-low heat.
Spray the pan with nonstick spray and pour a 1/4 cup of batter on the pan, it should naturally form a round shape. You should hear a sizzle, that's how you know it's hot enough. Let the pancakes cook about 3 minutes or more, looking for the top to have a dry look and the edges look dry and small bubbles forming. Flip over and cook the other side for just about a minute. If you find they are cooking too fast, just slightly turn down the heat.
These are very tender upon just coming off the pan, so give them a few minutes before eating so they firm up. They firm up a lot more after they've sat several minutes.
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