Gluten-Free, Vegan Pancake & Waffle Recipe (Please scroll down and read the tips before making these!)

1 1/4 cups or 158 grams flour (or mix of flours)***

1/2 cup or 86 grams starch

2 teaspoons baking powder

1/2 teaspoon sea salt

2 tablespoons granulated sugar

1/4 cup unsweetened applesauce

2 tablespoons oil

1/2 to 1 3/4 cups liquid

*** I know that cups and grams are different for each flour. HOWEVER, I tested this recipe out with EACH FLOUR with cups AND grams. Whether you measure your flours by cups or the gram measurements given, your pancakes/waffles will work. If you use almond flour, you'll only need about 1/2 cup of liquid. If you use a thick liquid like full-fat coconut milk, you'll need more (up to 1 3/4 cups). Otherwise, you'll need about 1 cup of liquid (milk, water, juice, etc.) regardless of the flour.

1. Whisk together your dry ingredients.

2. Whisk together the applesauce, oil, and 1/2 cup of liquid. Pour the dry ingredients into the wet, and stir. Add more liquid slowly (I do it by the tablespoon so as not to pour too much) until you've reached the consistency of a thick pancake batter. Always start with less liquid and test the batter on one pancake or waffle first. If it's too thick, you can add more liquid, but you can't take liquid away once you've added it!

Tips (Read These Before Making):

Find the original recipe at The Daily Dietribe.

www.thedailydietribe.com