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Basic Gluten Free Pancakes Recipe

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This recipe for Basic Gluten Free Pancakes is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup Sorghum Flour (or brown rice flour)
3/4 cup potato starch
1/2 cup tapioca flour/starch
4 Tbsp sugar
4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum
1/2 to 2/3 cup milk alternative (add more as needed)
4 Tbsp butter or alternative
2 eggs, at room temperature
2 tsp vanilla extract
Directions:
Directions:
In a large mixing bowl combine all dry ingrediants. Gradually whisk in milk, butter, egg, and vanilla until smooth. Let batter sit for 5 minutes and adjust consistency if needed, one tablespoon at a time.

In a large nonstick skillet, heat the butter spread over medium-high heat. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles appear on top, about 2-3 min. Turn and cook until browned on the other side. Serve immediately.


*Pancake batter can be stored in the refrigerator for 3 days. Just add 1 tsp of fresh Lemon juice to "revive" the batter and make the pancakes nice and light.

 

 

 

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