Recipe Collection: Gluten-free Pancakes
**This post has been entered in Real Food Wednesdays at Kelly the Kitchen Kop!**
These are fluffy and yummy! With a bit of maple syrup, they kind of taste like donuts!
3/4 cup gluten-free all-purpose flour (I use Bob’s Red Mill)
1/4 cup buckwheat flour
1/2 tsp. xanthan gum
1/4 tsp. baking soda
1/2 tsp. sea salt
1 tbsp. raw honey
1 tbsp. coconut oil
1/2 tsp. vanilla
1/2 c. + 2 tbsp. almond or rice milk
Mix together all dry ingredients. Make a well in the center and add egg, vanilla, honey, coconut oil. Stir together, mashing the coconut oil if it isn’t already melted (it won’t be in the winter). Add almond milk. I add it 1/4 c. at a time until I reach the consistency I like. With the amount indicated, the batter will be medium-thick and will make VERY fluffy, thick pancakes. Melt additional coconut oil into a pan or onto a griddle. Pour a bit of batter onto the pan, making sure it begins to bubble/sizzle around the edges immediately (if the pan is not hot enough, the pancakes will not rise) and that the batter is in the oil. Wait 4 – 5 min., checking carefully, and flip. The edges and parts of the center should be golden brown. Cook an additional 4 – 5 minutes, then serve.
Yummy! A perfect winter breakfast.
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