Babycakes Covers the Classics: Gluten-Free Vegan Recipes From Donuts to Snickerdoodles Read Online Free Page A

maple syrup? Yes! You should probably get someone to set the table before you begin—so there’s no delay when you’re ready to plate.
    PANCAKES
    GINGERBREAD PANCAKES
    WONDER BUNS
    HONEY BUNS
    WAFFLES
    AGAVE MAPLE SYRUP
    CARAMELIZED ONION AND CHEDDAR CHEESE CREPE
    VEGETABLE TART
    GRANOLA

    Pancakes
PANCAKES
    Pancakes! It is safe to say that besides ice cream, pancakes are my favorite food. Is that entire sentence strange coming from a gluten- and dairy-free baker? Probably. In any event, here it is, a recipe with all the buttery goodness added right in. Please note: I like my pancakes extremely thin, so expect that from this recipe. If you want them meatier, just add ⅓ cup more flour.
    You want another no-brainer of a recipe to go along with this one? How about the sweet aftertaste and the mildly chunky texture of banana mashed up against the crunchy outlines of the pancake crust and enveloped inside a slight billowy center? Take the day off work already! Personally—and by that I mean
in this recipe
—I sometimes add pre-mashed bananas so as to create a subtle fruit-to-batter mélange. But if you’re some sort of breakfast bungee-jumper or whatever, you could hack them up rough-like and have a deliciously rocky stack.

    2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1 teaspoon salt
    ½ teaspoon xanthan gum
    ⅔ cup agave nectar
    ⅔ cup rice milk
    ⅔ cup unsweetened applesauce
    ½ cup melted refined coconut oil or canola oil, plus more for the pan
    2 tablespoons vanilla extract
    Agave Maple Syrup
    FOR BANANA PANCAKES
    ⅔ cup banana, mashed or chopped
    In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and xanthan gum. Add the agave nectar, rice milk, applesauce, ½ cup coconut oil, and vanilla and mix with a rubber spatula until the batter is smooth. Stir in the banana, if using.
    Place a large nonstick skillet or pancake griddle over medium heat. Add 1 teaspoon coconut oil to the pan and tilt the pan back and forth to coat. Working in batches, pour ¼-cup portions of the batter into the pan. Cook for 3 minutes, or until most of the surface of the batter is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when tapped and the pancake is golden brown. Transfer the pancakes to a warm plate and repeat with the remaining batter. Serve with the Agave Maple Syrup.
    Makes 12 to 14

    Gingerbread Pancakes
GINGERBREAD PANCAKES
    What better wintertime breakfast could there possibly be? The best part of this recipe, in my opinion, is that it delivers on all your gingerbread fantasies in a quick and easy way that sidesteps the comparative fuss of pulling together a full gingerbread loaf. Sheepishly, I’ll admit it here and now: I have been known, on occasion, to abandon the maple syrup and instead douse these with vanilla frosting or glaze … for breakfast. Give me the benefit of the doubt before you judge, please, and try it for yourself.

    2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 tablespoon ground ginger
    1 teaspoon ground cinnamon
    1 teaspoon salt
    ½ teaspoon xanthan gum
    ¼ teaspoon ground cardamom
    ¼ teaspoon ground cloves
    ⅔ cup unsweetened applesauce
    ½ cup melted refined coconut oil or canola oil, plus more for the pan
    ⅓ cup agave nectar
    ⅓ cup dark molasses
    ⅔ cup rice milk
    2 tablespoons vanilla extract
    Agave Maple Syrup
    In a medium bowl, whisk together the flour, baking soda, baking
     powder, ginger, cinnamon, salt, xanthan gum, cardamom, and cloves. Add the
     applesauce, ½ cup coconut oil, agave nectar, molasses, rice milk, and vanilla
     and stir with a rubber spatula until the batter is smooth.
    In a large nonstick skillet or on a griddle over medium heat, add 1
     teaspoon coconut oil. Working in batches, pour ¼ cup pancake batter