Pancakes, the DF/GF way

Gluten-Free Dairy-Free Pancakes

I love pancakes.  Fortunately, they are very, very easy to make, even gluten-free.  I’ve made them out of brown rice flour, sorghum flour, quinoa flour, buckwheat flour and every combination of the above.  You don’t even need xanthan gum because the egg does a wonderful job of holding the batter together!

I’ve also experimented with different milks.  I’ve used almond, oat, rice and hemp milk, but by far my favorite is coconut milk.  The fat in coconut milk coats the grain proteins and helps hold the entire cake together. 

The funny thing about coconut milk is that you don’t really taste the coconut until you put a sweetener on the cake. 

Do you have a favorite pancake recipe?  What do you like to put on them?

Gluten-Free Dairy-Free Pancakes

1 cup GF mix (I used King Arthur for this batch)

2 tsp baking powder

¼ tsp salt

1 T maple syrup

1 egg, beaten

1 cup coconut milk

2 T coconut oil, melted

1. In one bowl, combine flour, baking powder and salt.  In another bowl, combine maple syrup, egg, coconut milk and coconut oil.
2. Add the flour mixture to the liquid and blend until all lumps are eliminated.
3. Add ¼ cup batter to preheated griddle and flip when underside starts to brown.  GF pancakes are naturally light-colored and will be a lighter shade of golden than their gluten-containing brethren.
4. Keep pancakes warm in a 200 degree F oven and serve with fruit, peanut butter and maple syrup.

Enjoy!