Tuesday, July 19, 2011


Pancakes are delicious but gluten free ones can be difficult to make.  It took me almost a year to figure out how to make decent pancakes.  I was getting so frustrated!  I wasn't going to let pancakes defeat me so I am proudly sharing my Perfect Pancake Recipe!
Potato Starch is the secret to the fluffiness. The other two flours can probably be substituted for some others but don't leave out the Potato Starch or you might end up with gooey centers like I did at first.  
1Cup Rice Flour
3 Tbs Tapioca Flour
1/3 C. Potato Startch
1/2 C. Sugar ( I use Dehydrated Cane Sugar)
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Baking Soda
1/2 Tsp Xanthum Gum
3 Tbs Oil
2 eggs
1 1/2 C. Unsweetened Almond Milk (any milk product will work but if you use sweetened decrease your sugar to about 1/4 C.)
1tb Vinegar
Your batter will be thick and runny.
I use my griddle at about 400 degrees coated with butter for a little extra flavor.  The pancakes should look like this when they are ready to turn.  
And then golden brown on the other side.
They are delicious!

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