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Gluten Free Pancakes (to use your fancy new baking powder in)

    When you have children a good pancake recipe is a MUST!  It has taken me a year to figure out a few that I liked and could still eat.  So without further ado, because I can't stand it when you have to scroll through a post for 15 minutes to get to a recipe, here it is.



gluten free pancake ingredientsIngredients:
1/4 cup Coconut Oil, melted
2 Eggs
1 Cup Almond Milk (or any other non dairy milk)
3/4 Cup + 1 tbsp Gluten Free Oatmeal Flour (or grind your own oats in a high power blender)
3/4 Cup + 1 Tbsp Brown Rice Flour
2 Tbsp Tapioca Starch(optional)*
1 Tbsp Baking Powder
1 Tbsp Cane Sugar (optional)
pinch of salt



                                               Directions:

gluten free brown rice flour pancakes cooking
1. In a medium size mixing bowl whisk together the melted coconut milk, and eggs.  Stir in the Almond milk  If your almond milk and eggs are really cold, or you don't mix the oil and eggs only first, you might wind up with little chunks of coconut oil, this is totally fine.



2. Add the remaining ingredients and stir until fully combined.  You want the consistency to be slightly loose so that it will spread with out help on the griddle.  Add either milk or flour to get the desired consistency.


3.  Ladle the batter onto the griddle, or non stick pan, to make the size of pancake you like.  Don't flip until there are many bubbles on top that won't fill back in, and it is slightly wet on top but mostly cooked the bottom.  Flip and remove when it appears done.


4.  Smother in maple syrup and enjoy!






* You can replace this with arrowroot.  I know some people don't like, or can't have any type of starch.  If you do remove it expect that your pancakes will be slightly crumbly, so you'll need to be more careful about flipping them, or you could try adding another egg for more "glue" power ;)
gluten free oat meal pancakes

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