Fluffy Eggless Pancakes (gluten and dairy-free)

We had one egg left in the house this morning so I looked up recipes for eggless pancakes. I've already posted 2 delicious gluten and dairy-free recipes but these win the award for "Best Texture".  They are surprisingly light and fluffy. I made a couple of minor modifications to this recipe from www.egglesscooking.com in order to make it gluten and dairy-free.

The recipe only makes 6 small pancakes. They were so good, I immediately made another batch!

Ingredients

• 1 cup gluten-free pancake mix*
• 1.5 tsp maple flakes (coconut sugar works well too)
• 1/4 tsp ground cinnamon
• 2 tsp baking powder (no aluminum)
• 1 cup unsweetened almond milk
• 1 TB olive oil
• 1 TB water
• 1 ts vanilla extract
• About 2 TB vegan butter for pan frying (or coconut oil or olive oil)

*I use Cuisine l'Angelique pancake mix with organic brown rice, quinoa, buckwheat and amaranth flours; tapioca starch, ground flax seeds, baking powder no alum, sea salt. You can make your own or substitute for another brand. I once tried Cuisine Soleil's 4 grain pancake mix and they weren't as tasty - buckwheat flour, brown rice flour, quinoa flour, hemp seeds.  

Instructions

1. Whisk together the dry ingredients in a medium bowl.
2. Whisk together milk, oil, water and vanilla extract in a small bowl.
3. Add the wet ingredients to the dry ingredients.  Lumps are fine, don't over-mix. Set aside for a few minutes.
4. Heat a skillet on medium heat. Once the pan is hot, add the butter/oil and let it melt.
5. Pour a large spoonful of batter into the pan for each pancake. Cook until bubbles appear on the face of the pancake (about 1 minute in cast iron pan)
6. Carefully flip the pancake and cook until it is golden brown.

These pancakes are not sweet. Add maple syrup, if desired.