Kerrian's Favorite Gluten-Free Pancakes
Ingredients
- 1/2 cup tapioca flour
- 1/2 cup white rice flour
- 1 1/2 cups brown rice flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 2 cups cold water
- 1/4 cup almond oil
- 1 teaspoon pure Mexican vanilla
- 1 egg (can also be just the egg white)
- 1 Tablespoon 1 softened margarine for coating frying pan – butter will burn
Instructions
- Mix all dry ingredients together.
- Slowly add water while whisking to keep the mixture from clumping.
- Add almond oil and whisk until thoroughly mixed.
- Add vanilla and whisk until blended.
- Add egg and whisk until mixed.
- Heat frying pan on medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes.
- Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stove top.
- Remove to plate and serve immediately.
Notes
Recipe tips:
Making the herb-seasoned variety? Add a teaspoon of dried rosemary or other herbs to the dry ingredients. Prep and cooking is the same.
This gluten-free batter should be stirred just before cooking each batch, since the rice flour tends to sink to the bottom of the bowl. Can be reheated in toaster. Can be frozen, but separate each pancake with foil before putting in freezer containers. If left in pile on covered plate in refrigerator, can be kept for four days.
This gluten-free batter should be stirred just before cooking each batch, since the rice flour tends to sink to the bottom of the bowl. Can be reheated in toaster. Can be frozen, but separate each pancake with foil before putting in freezer containers. If left in pile on covered plate in refrigerator, can be kept for four days.