Gluten-Free Pancakes
Equipment
Ingredients
- 2 cups all purpose gluten-free flour We use Bob’s Red Mill.
- 1/4 cup granulated sugar
- 1 Tablespoon & 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups coconut milk
- 1/4 cup avocado oil
- 1 Tablespoon vanilla extract
- *Optional Mix in’s chocolate chips and frozen blueberries are our favorites
Instructions
- Measure all of the ingredients into a large bowl.
- Using a whisk, mix together all ingredients until you see no dry spots.
- Pre-heat pan on medium/low heat. If using cast iron, use avocado oil. If using another type of pan, use butter or avocado oil. Less is more. You can always add more in between pancakes.
- Scoop 1/3 cup of batter onto hot pan. (optional add fun additions like chocolate chips or frozen blueberries to make flavored pancakes)
- Cook for a minute or two until bubbles form and pop throughout entire pancake. If it is ready to flip, it will easily release from pan and bottom should be golden brown.
- Flip and cook pancake for another 2 minutes or until golden brown.
- Remove from pan and allow to cool on plate while you cook remaining pancakes.
- Enjoy plain or with your favorite syrup.
Video
Notes
This batch will make 7-8 pancakes.
You can freeze extra pancakes and heat as needed.
Video instruction is being release on YouTube and Rumble on Wednesday 1/31/2024.
Nutrition
Calories: 362kcalCarbohydrates: 35gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 47mgSodium: 328mgPotassium: 162mgFiber: 4gSugar: 9gVitamin A: 68IUVitamin C: 1mgCalcium: 168mgIron: 4mg
Tried this recipe?Let us know how it was!