Everyday Eating with Celiac Disease

Living with Celiac Disease

Gluten Free Pancakes May 12, 2013

Filed under: Michelle's recipes — Michelle @ 10:31 am
Tags: ,

Almost every weekend, my husband makes pancakes for the kids.  He’s been experimenting with different flour combinations and this recipe has been a big hit.

1 Cup Sweet Rice Flour

1/3 Cup Coconut Flour

2 T Potato Starch

2 T Sugar

1 T Baking Powder

2 Eggs

2 Cups Milk

2 T Vegetable Oil

 

Combine the dry ingredients (sweet white rice flour, coconut flour, potato starch, sugar, baking powder).  In a separate bowl beat eggs for about 3 minutes.  Mix in milk and oil.  Pour wet mixture into the dry ingredients.  Stir until well blended.

Pour about 1/3 cup of batter onto a heated non-stick griddle on medium heat, coated with oil.  Batter will not spread smoothly, so use a spoon to spread and help form the pancake. Spray the spoon with nonstick coating to keep the batter from sticking to it.

Flip the pancakes when the edges begin to brown.

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One Response to “Gluten Free Pancakes”

  1. keichinger Says:

    I was not thrilled about the consistency of the batter. Instead of 1 Cup of Sweet Rice Flour, I used 1/2 Cup Sorghum Flour and 1/2 Cup of Tapioca Flour. I also added more milk. 2 1/2 – 2 3/4 Cups of milk seems to work a little better. Start with 2 1/2 Cups Milk and add up to an additional 3/4 Cup to thin the batter out if necessary.


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