Pancakes - Gluten Free
Prep Time
15 minutes
Prep Notes
You can find Pamela's Gluten Free Artisan Flour Blend at Sprouts, or Whole Foods
These are wonderful moist, "chewy" pancakes.
For the healthiest version - skip the butter and syrup and top with your favorite fruit.
GLUTEN- FREE Crepe Option:
If you are feeling particularly creative, use a small 8 - 9 inch non-stick fry pan and form crepes by using a small amount of batter, swirling it to completely coat the bottom of the pan and carefully flip when it bubbles; then fill with your favorite ingredients.
Cooking Time
3 - 4 minutes
Yields
Twelve 4" pancakes
Ingredients
- 1 cup All-Purpose Pamela Flour Artisan Blend
- 3 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp sea salt
- 1 cup coconut or almond milk - or 1 cup carbonated water
- 1/2 cup water
- 1 tsp plain vinegar (optional, adds a tang like buttermilk)
- 2 TBSP sugar or agave
- 2 TBSP coconut oil
- 2 eggs
- Optional; 1 tsp vanilla
- Optional; 1 tsp cinnamon
- Optional; 3 TBSP ground almonds - if using add small amount of extra liquid
Directions
Mix dry ingredients together.
In separate bowl whisk together eggs and liquids.
Pour liquid into the dry ingredients and whisk together until thoroughly blended.
Let batter sit for 5 minutes to thicken. Batter will continue to thicken as it sits, so add extra water if needed to thin batter until it pours easily.
Pre-heat griddle to medium or medium high. Coat pan with small amount of coconut oil.
Pour batter onto hot griddle and cook until bubbles surface all over pancake. Flip once and cook until the pancakes puff and are browned on both sides.
Be careful as these pancakes brown quite quickly, but let them cook as they take a tiny bit longer to cook on the inside than regular flour pancakes.
Credit
I found this recipe by searching Pamela's Gluten-Free products