Monday, May 31, 2010

Okay, the BEST Gluten Free Pancakes!

Gluten free pancakes! After many, many attempts, the best gluten-soy-dairy free pancakes have emerged from our Spearfish kitchen.

Here's the skinny:

Start with the Gluten free flour mix here, pour a steaming, hot cup of rich coffee and do this:

1. Sift gluten free flour mix before measuring 1-1/2 cups of the mix
2. Then re-sift with 1 TSP salt, 3 TBL fine sugar and 1-1/4 TSP baking powder
3. In a separate bowl, slightly beat 2 room temp eggs with 3 TBL melted coconut oil (make sure it's cool), 1-1/4 cup rice milk (not too cold - better room temp)
4. Then mix the liquid into the dry ingredients with a whisk.
5. Use coconut oil to grease a frying pan or griddle between batches and make sure it's hot (a few drops of water dance on the surface = ready). Use an 1/8 cup measuring cup to make small, 3-inch cakes. Watch the heat - I usually flux between medium high (to start) to medium on my electric stove.
6. Sprinkle with cinnamon sugar for oh so yummy pancakes.

I typically make two batches so I can freeze some for breakfasts during the week. They freeze great -- just lay them on parchment paper individually in the freezer.



Black Hills Locavore said...

Here's an update on my pancake recipe. Instead of 1-1/2 cups of the mix, use 1 cup mix and 1/2 cup coconut flour. Amazing results! The little cakes were fluffier (though not really fluffy - just taller) and seemed to be more like pancakes instead of crepes. Very delicious too and no hint of coconut. This is an official change!

Michelle said...

One more enhancement. Add an extra 1/2 cup of rice milk when using coconut oil. Keep in mind, the batter will be very thick but oh so delicious.