*Since beginning my English pastries baking journey, I always spoon or weigh my baking ingredients have found great satisfaction in the results as opposed to the scoop and level method I learned from my mom. Try it, you’ll be surprised.
**A large egg is typically a 2oz addition, and this is a 4 oz addition, so you can also use just half of this. You can also substitute 20z of aquafaba for the egg replacement, which will give you a little more of a lift (more fluffy!) to your pancakes. If you choose the applesauce, the pancakes will need to cook a little bit longer to help evaporate some of the additional moisture. Your pancakes will also be a little more dense (but delicious!).
***If you are doubling this recipe a quick rule of thumb: 1/4 tsp of xanthan gum per 1 cup of gluten free flour (that doesn’t already contain it).
****I cut these into pieces to pack in the baby’s lunch for school, so he doesn’t care about the fluffiness. Aquafaba can leave a possible slight taste difference, so I stick to the applesauce, which is barely distinguishable, but sweet for what you can taste.
In a medium bowl, whisk together all ingredients just until moistened.
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Spray with non stick cooking spray.
Using a 1/4 measuring cup, fill just over half full and spread slightly onto hot griddle.
Cook until the surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes (a little bit longer if you’ve used applesauce). Flip carefully and cook until cooked through on the underside, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in the oven. Continue with more oil and remaining batter.