MAKES 8 PANCAKES
PREP TIME: 10 minutes
ACTIVE TIME: 25 minutes
¾ cup oat flour (certified gluten-free)
¾ cup gluten-free flour blend (soy-free if
necessary)
1 tablespoon cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¼ cups nondairy milk (nut-free and/or soyfree if necessary)
1⅓ cup maple syrup, plus more for serving
¼ cup unsalted, unsweetened peanut butter
(or nut or seed butter of your choice)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Vegan cooking spray (soy-free if necessary)
Vegan butter (soy-free if necessary),
optional
1. If you’re not serving the pancakes
immediately, see Tip below. In a large bowl,
whisk together the oat flour, gluten-free
flour, cornstarch, baking powder, and salt. In
a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet
ingredients to the dry and stir until combined.
2. Heat a large frying pan or griddle over medium heat for a couple of minutes. Lightly spray with
cooking spray. Using a ⅓-cup measuring cup, scoop the batter onto the pan and cook until the top begins
to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two.
Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate (or
the oven, as in Tip below). Repeat with the remaining batter, taking care to regrease the pan between
pancakes.
3. Serve the pancakes topped with a bit of butter (if desired) and a drizzle of maple syrup. Keep leftovers
in an airtight container in the fridge for 1 to 2 days.
Maple–Peanut Butter Pancakes
