We 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!
- 1 cup white rice flour
- ½ cup millet flour
- ½ cup sorghum flour
- ¼ cup tapioca starch
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoonxanthan gum
- optional: ½ teaspoon cream of tartar
- 2 large eggs
- ⅓ cup oil (I use walnut)
- 1⅔ cups water
- 1 teaspoon apple cider vinegar
- 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.
-Makes 16 - 18 pancakes...great for leftovers!
-You can use just one flour, but I don't think it will taste as substantial.
This recipe was shared on the following link parties: Allergy-Free Wednesday, Savoring Saturdays