Pancakes (Gluten-Free)
Courtesy of Gluten Intolerance Group 12 Servings| Ingredients |
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| 1 c. gluten-free flour blend ** |
| 1 Tbsp. sugar |
| 2 tsp. baking powder |
| 1/4 tsp. salt |
| 1 egg |
| 2 Tbsp. oil |
| 1/3 -1/2 c. milk |
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| ** Brown Rice Flour Blend |
| 1 1/3 c. brown rice flour |
| 7 Tbsp. potato starch |
| 3 1/2 Tbsp. tapioca flour |
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| ** For 1 1/2 cup gluten-free flour blend: |
| 1/2 c. rice flour |
| 1/2 c. cornstarch |
| 1/2 c. tapioca starch/flour |
| 1 Tbsp. potato flour |
Directions:
1. Combine flour, sugar, baking powder, and salt.
2. Add eggs, oil, and milk to dry ingredients and mix just until smooth.
3. Spoon 2 tablespoons of batter onto a hot griddle for each pancake.
4. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.
Note: Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle. If the batter is too thin add more gluten-free flour blend, if it is too thick add more milk.
* Fat-free: Replace oil with applesauce.
* Egg-free: omit egg. Increase baking powder to 1 Tbsp. Or use 3 Tbsp. of hot water mixed with 1 Tbsp. flax meal to replace egg.
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance.
