By Sueson Vess

Gluten-Free Pancakes

SERVES 4 TO 6

This recipe makes delicious, thin, gluten-free pancakes. Serve hot with pure maple syrup and fresh fruit.

2 cups Gluten-Free Breakfast Flour Blend
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups milk of choice (rice, soy, nut,
    cow, coconut)
3 large eggs
2 tablespoons agave syrup, honey or sugar
4 tablespoons coconut oil, melted, or
    grape seed oil

1. In a large bowl, sift or whisk together all the dry ingredients.

2. In a separate bowl, whisk milk, eggs, agave syrup and coconut oil until well blended. Add egg mixture to the flour mixture and stir until just combined. Batter should have small lumps.

3. Heat a non-stick griddle or cast iron skillet wiped with a small amount of oil over medium heat. If using an electric griddle, heat to 300-325 degrees. Pour 2 to 3 tablespoons of batter onto the hot griddle and cook until the surface is covered with small bubbles that begin to pop, about 1½ to 2 minutes. Flip pancakes and cook the other side for another minute or until golden brown. Transfer to a warming oven while you cook remaining pancakes.

Each serving contains 341 calories, 12g total fat, 9g saturated fat, 0g trans fat, 106mg cholesterol, 52g carbohydrate, 448mg sodium, 1g fiber, 5g protein.

 

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Gluten-Free Breakfast Flour Blend

Use this blend to make pancakes and waffles.

2 cups white or brown rice flour
¾ cup tapioca starch
¾ cup sweet rice flour
¼ cup potato starch, arrowroot or corn starch
¼ cup arrowroot
2 teaspoons xanthan gum or guar gum

Mix all ingredients until well combined.

Each cup contains 520 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2 mg sodium, 120g carbohydrate, 3g fiber, 6g protein.

TIP Try our All-Purpose Flour Blend and add ½ teaspoon xanthan gum for each cup of flour blend used.

Read More on These Topics

• Celiac/Gluten Free
• Cooking
• Breakfast