1 1/4 cups (175 g) basic gum free gluten free flour (115 g superfine white rice flour + 40 g potato starch + 20 g tapioca starch/flour)
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) granulated sugar
1 cup (8 fluid ounces) unsweetened nondairy milk, at room temperature (my favorite is unsweetened almond milk)
1/4 cup (64 g) smooth applesauce
1 teaspoon pure vanilla extract
2 tablespoons (28 g) vegan butter, melted and cooled
Sliced bananas and maple syrup for serving (optional)
In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar, and whisk to combine well. Add the milk, applesauce, vanilla, and melted vegan butter, and mix to combine well. The mixture should be thick but smooth.
Heat a griddle or nonstick or cast iron skillet over medium heat. Grease it lightly, and pour or spoon portions of about ¼ cup of batter onto the hot griddle. Spread each into a round about 1/4-inch thick. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.
The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F before serving, then topped with sliced bananas and maple syrup before serving warm. They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use. Defrost in a warm toaster oven before serving.