How to Make Gluten Free Pancakes

Best enjoyed fresh and warm, you almost can’t tell that these pancakes are gluten-free. You can make a big batch and freeze them, but try not to eat them cold – they can get tough and dry. If you do have some left over, try popping them in the toaster.

  • Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes

Ingredients

  • 1 and 3/4 cups brown rice flour
  • ¼ cup buckwheat flour
  • ¼ cup almond flour
  • ¼ cup tapioca starch
  • 1 ½ teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon xanthan gum
  • 1 cup milk
  • 1 cup water
  • 2 pastured eggs, beaten
  • 4 tablespoons organic coconut oil
  • 1 tablespoon raw honey or raw agave nectar
  • 1 teaspoon bourbon vanilla extract
  • 1 teaspoon almond extract

Steps

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Part 1
Part 1 of 3:

Make the Pancake Batter

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    Add the flours, tapioca starch, baking powder, salt and xantham gum to a large mixing bowl.
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    Put your coconut oil in a small, microwave-safe bowl and heat it in the microwave for 10-second intervals until it completely melts.
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    Do not over mix.
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Part 2
Part 2 of 3:

Cook the Pancakes

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Part 3
Part 3 of 3:

Serve

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      Video

      Tips

      • To prevent them from toughening up, gluten-free pancakes should be eaten hot off the grill.
        Thanks
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      Things You'll Need

      • Griddle
      • Large mixing bowl
      • Whisk
      • Ladle
      • Spatula
      • Large plate
      • Measuring cup
      • Small microwave-safe bowl





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