Gluten Free Pancakes
Dry ingredients:
1 3/4 cups brown rice flour
1/4 cup sorghum flour
1/4 cup almond flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
Wet ingredients:
1 cup soy milk (or almond milk )
1 cup water
2 tsp aluminum free baking powder
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract
1 3/4 cups brown rice flour
1/4 cup sorghum flour
1/4 cup almond flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
Wet ingredients:
1 cup soy milk (or almond milk )
1 cup water
2 tsp aluminum free baking powder
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract
How to Cook Pancakes!
Preheat
Skillet on medium heat- drop some water on skillet to insure its hot – water should
bead.
Use a
little spray oil or butter.
Put pancake
batter on skillet and cook until golden, flip and repeat.
Oil Free Pancakes: Preheat skillet to medium on large element of stove or preheat the
electric skillet to 375F. Do the water test. Pour pancake batter onto the
preheated pan, and then flip when the top has bubbles evenly across it. You may
leave the oil out of the recipe as well. If pancake sticks and burns, lower the
heat. If the pancake sticks and seems to take too long, raise the heat. Once
you’ve found the ‘correct’ setting, it’s simple for next time!
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