Gluten Free Pancakes
This Morning I was not feeling great. There have just been a lot of things going on around me and I have been feeling unsettled, for lack of a better way to describe it. I felt like I needed some comfort. And what better comfort is there than a special comfort food favorite?
I made these gluten free pancakes and they turned out even better than I expected. I was pleased to have a nice warm treat and I was even more satisfied that the recipe was so amazingly simple and yummy.
It is amazing how something as simple as a warm favorite from childhood can bring some relief on these short winter days. Here is hoping you enjoy it as much as I did.
Ingredients:
- 1 cup white rice flour
- 1/3 cup potato starch
- 3 tablespoons tapioca flour
- 1 1/2 tsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. baking soda
- 1/2 tsp xanthan gum or guar gum
- 1/2 tsp. salt
Wet ingredients:
- 1/4 cup milk
- 1 egg
- 3 tbsp. oil (I use olive oil)
- 2 cups water
Optional:
- 1 tbsp. butter
Directions:
1. In a large mixing bowl sift together the dry ingredients. Combine Well.
2. Add the wet ingredients and mix into a batter. It is okay if there are a few lumps, do not over mix.
3. Heat an oiled skillet/pan (use about 1 tbsp. of oil or butter if you like) on medium to medium high heat, do not overheat pan so that the oil begins to smoke.
4. Spoon 3-4 tablespoons of batter onto the skillet/pan and allow to cook until you see bubbles forming on the batter. Then flip to cook the other side.
*Tip: Ideally, the pancakes will be a light to golden brown. If they are dark or even black around the edges this mean the heat is too high. Turn the heat down and try again. You may need to do a “test” pancake to make sure the skillet/pan is the right temperature.
* I did not add any fruit this time but I would try adding blueberries in the next batch, try it out and let me know what you think in the comments section.
Cheers,
Chelsea
