A good gluten free pancake recipe is a must when you're on a special diet. This recipe has evolved over the course of two years into a tasty, solid, fool-proof recipe that is simple enough for anyone to put together quickly. That's important, because everyone deserves a delicious, healthy start to the day! Enjoy!
Pancakes
3/4 cup white rice flour
1/2 cup sorghum flour
scant 1/2 cup potato starch (approximately 1/2 cup MINUS 1 Tablespoon)
1 Tablespoon flax meal (optional)
1 cup liquid (use water, rice milk, coconut milk, etc.)
2 Tablespoons vegetable (or other) oil
2 eggs (or egg replacer to equal 2 large eggs)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 - 1 teaspoon ground cinnamon (optional)
1/2 - 1 teaspoon ground ginger (optional)
To keep pancakes warm as you cook the entire batch:
Preheat your oven to 275 degrees.
Prepare a rectangular cookie sheet by covering with foil.
As you cook pancakes, place them on the foil-lined pan, gently fold the foil over to cover the pancakes, and place in the preheated oven until you've cooked all the batter.
Mixing the batter:
Whisk the dry ingredients together. Combine the liquid ingredients in a separate bowl and whisk. Add the liquid ingredients to the dry . Stir until the batter is completely smooth and combined.
Cooking the pancakes:
Heat a skillet or griddle over medium-high heat, add a thin layer of oil or spray with cooking spray, and spoon batter onto pan, using about 1/4 cup of the batter for each pancake. Cook on the first side until the edges appear to be set and tiny bubbles begin to form on top. Carefully flip pancakes over and cook for an additional 2-3 minutes, or until set and slightly puffed in the center.
Serve with maple syrup or try them with my Applesauce for a special treat!
Pancakes
3/4 cup white rice flour
1/2 cup sorghum flour
scant 1/2 cup potato starch (approximately 1/2 cup MINUS 1 Tablespoon)
1 Tablespoon flax meal (optional)
1 cup liquid (use water, rice milk, coconut milk, etc.)
2 Tablespoons vegetable (or other) oil
2 eggs (or egg replacer to equal 2 large eggs)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 - 1 teaspoon ground cinnamon (optional)
1/2 - 1 teaspoon ground ginger (optional)
To keep pancakes warm as you cook the entire batch:
Preheat your oven to 275 degrees.
Prepare a rectangular cookie sheet by covering with foil.
As you cook pancakes, place them on the foil-lined pan, gently fold the foil over to cover the pancakes, and place in the preheated oven until you've cooked all the batter.
Mixing the batter:
Whisk the dry ingredients together. Combine the liquid ingredients in a separate bowl and whisk. Add the liquid ingredients to the dry . Stir until the batter is completely smooth and combined.
Cooking the pancakes:
Heat a skillet or griddle over medium-high heat, add a thin layer of oil or spray with cooking spray, and spoon batter onto pan, using about 1/4 cup of the batter for each pancake. Cook on the first side until the edges appear to be set and tiny bubbles begin to form on top. Carefully flip pancakes over and cook for an additional 2-3 minutes, or until set and slightly puffed in the center.
Serve with maple syrup or try them with my Applesauce for a special treat!
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