Monday, January 11, 2016

Gluten Free Pancakes

CoverWe are big pancake lovers in this house.  I mean, come on…pancakes!  What’s not to love.  For years we made pancakes with teff flour, then I found a few other pancake recipes that used white gluten free flours.  Then over Thanksgiving break I found a gluten free mix at a Safeway up in Tahoe, this one. I liked it, but didn’t love the way the cornmeal tasted and the texture.  I susepct it was added to give the pancakes some fluff or non-stick.  I began to pay more attention to the ingredients in the many, many store bought gluten free pancake mixes (that you can find at just about any grocery store).  I noticed they use virtually the same ingredients:  a rice flour, one or two other gluten free flours, a starch, baking soda, corn meal or another mealy grain, salt, and a gum.  One brand was nearly $8.00!  I was like, oh no, I can make my own gluten free mix just fine thank you.  So I did, and I loves it.  This recipe works great on a regular pancake griddle or with oil in a skillet and they pop up nice and fluffy ya’ll (that’s what I’m talken’bout).  Enjoy…and long live breakfast food!

pancakes

Gluten Free Pancakes
 
Author:
Ingredients
Dry
Wet
  • 2 large eggs
  • ⅓ cup oil (I use walnut)
  • 1⅔ cups water
  • 1 teaspoon apple cider vinegar
Instructions
  1. In a large bowl, mix together the dry ingredients. In another bowl mix together the wet ingredients. Combine dry and wet ingredients and mix well with a whisk. Drop a scant ¼ cup of batter on skillet or griddle and cook as you would any pancake.
Notes
-I like how this recipe tastes without adding sweetener, but feel free to add in 2 tablespoons of your preferred sweetener.
-Makes 16 - 18 pancakes...great for leftovers!
-You can use just one flour, but I don't think it will taste as substantial.


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This recipe was shared on the following link parties:  Allergy-Free Wednesday, Savoring Saturdays

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Posted by Amber at

Labels: breakfast, gluten free.

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