Gluten free can not get any better! This recipe is a result of years of tweaking and playing with ingredients to get just the right mix. Glenn's heavenly gluten free pancakes are to die for and will make any morning feel special. This is a Sunday morning favorite in our house. The kids would not have it any other way.
Ingredients
INGREDIENTS
- 1 cup rice milk does not work well with coconut milk
- 2 tablespoons healthy oil melted butter, olive, or coconut
- 2 eggs
- 2 cups brown rice flour mix* see below
- 2 teaspoons baking powder
- ¼ teaspoons sea salt
- ½ teaspoon cinnamon optional
Instructions
DIRECTIONS
- Mix together rice milk, oil, and eggs in a small bowl.
- Mix flour mix, baking powder, sea salt, and cinnamon in a separate bowl.
- Add milk mixture to flour mixture and stir until thoroughly mixed. (Note: batter will have a runnier consistency than traditional wheat flour batters.)
- Heat a small amount of butter in a frying pan. Pour batter into pan. Cook until done. Ideally pancakes should be a light brown on both sides.
- * Brown Rice Flour Mix
- 2 ¾ cups brown rice flour
- 1 ¼ cups potato starch
- ¾ cup tapioca flour
- Mix all flours together well.
- Hint: be sure to mix well before measuring for each batch.