Gluten Free Pancakes

Gluten Free Pancakes

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[Makes 4-5 servings] – Adopted from Bob’s Red Mill


1 1/3 cups gluten-free flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1/2 cup unsweetened almond,
  coconut, or rice milk

2 tablespoons coconut oil


Combine the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the eggs, non-dairy milk, and oil. Stir wet ingredients into dry ingredients until smooth. Ladle approximately 1/3 cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry.


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