These fluffy gluten-free vegan pancakes are a delightful breakfast treat, perfect for anyone avoiding gluten, dairy, or eggs.
Combine the rice flour, tapioca flour, potato starch, brown sugar, baking powder, baking soda, salt, and guar gum in a mixing bowl.
Sifting the dry ingredients together ensures a lump-free batter.
Add the applesauce, plant-based milk, and canola oil to the dry ingredients and whisk until smooth.
Let the batter rest for 5 minutes to allow the flours to hydrate.
Heat a non-stick skillet over medium heat and lightly grease it.
Ensure the skillet is evenly heated to prevent uneven cooking.
Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface.
Flip the pancake gently to avoid breaking it.
Flip the pancake and cook for another 2 minutes until golden brown.
Press lightly with the spatula to ensure even cooking.
Serve the pancakes warm with maple syrup and fresh blueberries.
Warm the maple syrup slightly for a more indulgent experience.
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