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
Part 1
Part 1 of 3:
Make the Pancake Batter
-
Add the flours, tapioca starch, baking powder, salt and xantham gum to a large mixing bowl.
-
Whisk the dry ingredients well and make sure there are no clumps in the mixture.
-
Create a well in the center of your dry ingredients.
-
Put your coconut oil in a small, microwave-safe bowl and heat it in the microwave for 10-second intervals until it completely melts.
-
Add the milk, water, eggs, melted coconut oil, honey, vanilla and almond extract into the well of your dry ingredients.
-
Using your whisk, beat all the ingredients together until your batter is silky and smooth. Do not over mix.Advertisement
Part 2
Part 2 of 3:
Cook the Pancakes
-
Ladle 1/4 cup of the pancake batter onto the heated griddle to make one pancake.
-
Repeat for as many pancakes as you can fit onto your griddle.
-
Flip the pancakes with a spatula when their edges start to bubble.
-
Continue to cook the second side of the pancakes for another minute or two until they are firm.
-
Remove the pancakes from the heat and set them aside on a large plate.
-
Repeat this process until you've used up all your batter.Advertisement
Expert Q&A
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Tips
- To prevent them from toughening up, gluten-free pancakes should be eaten hot off the grill.Thanks
Advertisement
Things You'll Need
- Griddle
- Large mixing bowl
- Whisk
- Ladle
- Spatula
- Large plate
- Measuring cup
- Small microwave-safe bowl
About this article
Thanks to all authors for creating a page that has been read 36,167 times.
Advertisement