Gluten Free Pancakes



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Source home experiments

Preparation Time20 minutes (-ish, depends on how prepared you are)

Servesfeeds 4 average-sized college students- about 2-3 large pancakes each

1 cup brown rice flour
1/2 cup potato starch flour
1/4 cup tapioca flour
1/4 cup corn starch
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon allspice
1-2 tablespoons butter
1-2 cups fresh fruit
1 1/2 cups whole milk
3 or 4 eggs
4 tablespoons vegetable oil
2 teaspoons vanilla extract

1. Mix in a medium bowl your liquids and toss together your flours and spices in a larger mixing bowl.

2. Beat everything together on “high” until mixture is thick and there are no visible chucks (starch can be ornery).

3. Heat a non-stick pan on medium, add ½ tablespoon of butter. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with fresh fruit.

4. Add more butter to the pan in between every 3 or so pancakes. It can really depend on how old your non-stick pan is.

5. Wait until there are bubbles that pop and form a small crater (if you don't wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over.

6. To use this recipe for waffles, use only 3 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.

7. *Tips: You can substitute the milk for almond milk or rice milk if you are cooking dairy-free. These milks can be a lot more watery, so I usually add a tablespoon or two more of the brown rice flour. If I want oat pancakes (especially good for days where you're working out or going on a long hike) I add ½-1 cup instant oatmeal and off set it with about ¼ cup more milk. I also like to let my batter sit in the fridge for about 10-15 minutes after it as been mixed. This allows the flowers and starches to become fully “saturated” and makes for thicker pancakes. You may use 4 eggs if you prefer your pancakes to have more of a light cake texture.

Oct 25, 2010 2:14:05 AM Amanda said...

Apologies for some of the text errors. Japanese keyboards are a bit different.

Oct 25, 2010 2:14:05 AM Daniel Bingham said...

These look tasty :)

Oct 25, 2010 2:14:05 AM Amanda said...

Thanks! Looks like they earned me some cookies too! *w00t*

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