Monday, June 28, 2010


Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Nothing says the weekend like a big stack of fresh-off-the-griddle pancakes. These are delightfully light, and can soak up maple syrup like a sponge. Kids and adults will ask for seconds!

1/2 cup sweet rice flour (plain rice flour will also work)
1/2 cup almond flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 cup brown sugar
4 tsp baking powder
1/2 tsp sea salt
1/2 tsp xanthan gum

2 eggs
4 tbsp sunflower oil
1+1/2 cups rice milk

Extra sunflower oil to season the griddle

In a medium-sized bowl, whisk together the dry ingredients, mixing well.
In a small bowl or large measuring cup, combine the wet ingredients.

Slowly add the wet ingredients to the dry ingredients stirring with a fork or whisk until the batter is consistent, but slightly lumpy. Let the batter sit while you preheat the griddle to about 300 degrees F, then whisk again just before cooking.

Season the griddle with a light coating of sunflower oil. Pour 1/4 cup of batter or less onto the griddle for each pancake. Flip the pancakes over when you see bubbles throughout the pancake and the bottom is lightly browned. Lightly Brown the other side and serve hot!

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