I'm
pleased to present the best gluten-free pancake recipe ever! :)
Pancakes are one of my favorite foods. This recipe started from my
favorite wheat flour recipe from years ago, which I tweaked. The real
key with this recipe is incorporating the ingredients with the right
method and using coconut milk - almond milk will not work. I hope you like them as much as I do!
Ingredients:
1
1/2 c cups gluten free flour blend
3 teaspoons baking powder (I use aluminum-free)
1 teaspoon salt (I use Selina Naturally unrefined gray salt)
2 Tablespoons granulated sugar
1 cup coconut milk, full fat
2 eggs, pastured
1 teaspoon vanilla
1/4-1/2 teaspoon cinnamon, to taste
Coconut oil for greasing skillet (I use a round, 10 1/2 " griddle)
Instructions:
1. Blend dry ingredients in a large bowl. Make a "well" in the center.
2. Blend the wet ingredients in a small bowl.
3. Slowly pour the wet ingredients into the "well" in the center of the dry ingredients. Gently whisk from the center to the outside, just until incorporated. Don't over mix. The batter should not be too watery.
4. Add about 2 tablespoons coconut oil to the griddle. Heat pan on high, then reduce to medium-low. Depending on the size of the pancake you like, add batter to the griddle. I like to make 1/4 cup pancakes.
5. When the batter is bubbly and "set," flip. The first side should take longer than the second.
6. Serve hot with maple syrup or whatever toppings you choose.
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