Pancakes -- Gluten-Free and Vegan!

Pancakes can be made in a million different ways and I do it differently every time, trying out different ways to make good pancakes. Last time I made pancakes I decided to write down what I did, so I can share! Below you will find said recipe.

The links are to the exact products I used, all of them easy to find in stores in Sweden, and similar products should be easy to find pretty much all over the world. All ingredients are replaceable, so just experiment if it’s something you can’t find in the stores/you don’t have at home at the moment. After all, this recipe is the result of experimenting in the first place. :]

1 dl corn starch
½ dl potato flour
4 dl gluten-free flour mix
2 tsp baking powder
1 tsp salt 
1 litre soy drink
100 gr milk-free margarine (+ some extra for when you are doing the frying)
¼ dl linseeds

If you have an immersion blender, put the linseeds in a container with about 2 dl of soy drink and blend, to split the linseeds. An alternative way of doing this is to crush them in any way you seem fit or just buy crushed linseeds to begin with, which eliminates this process.

If you don’t use liquid margarine, warm it up a little in the microwave or in a sauce pan to liquify it. When this is done, put all the ingredients in a bowl (make sure the margarine isn’t boiling hot at this point, a lower temperature is preferable) and mix it thoroughly, making sure there are no clumps of flour and so the mix is smooth.

Put some margarine in your frying pan and turn up the heat to near-maximum (a bit lower if your stove is powerful), pour some of the mix into your pan and spread it out into a thin layer on the pan. Flip the pancake when it looks ready (use picture as reference) then serve when done! You’ll get the hang of it quickly. ;]

Tip: If you feel like your pancake mix is too thick, just add some water to thin it out.