Inspired by the Gluten Free Ratio Rally awhile back, I finally decided it was time to covert the pancake recipe that I remember from when I was small. It's that recipe by which I judge all pancakes I ever eat by. These gluten free pancakes were inspired by Gluten Free Girl & the Chef's recipe from the rally and the pancake recipe I grew up on, were the best gluten free pancakes I have had so far.
7 ounces all-purpose gluten free flour mix (I use Gluten Free Girl & the Chef's recipe)
1 ounce flaxseed meal (this reminds me of the wheat germ that my mom used to put in pancakes)
1 tsp baking powder
2 tbsp sugar
10 ounces unsweetened almond milk
2 large eggs
2 ounces coconut oil, melted
extra coconut oil to melt in the skillet
Combine the gluten free flour mix, flaxseed meal, baking powder, and sugar in a medium bowl. Whisk together.
In a small bowl, combine the almond milk, eggs, and coconut oil, whisk together.
Slowly add the wet ingredients to the dry ingredients and stir until most of the clumps are gone.
Heat a small skillet on medium heat until water splashed on top balls up.
Add and melt about 1 tbsp of coconut oil and pour 1/3 cup of batter into the skillet.
Cook until the edges begin to firm and bubbles pop on the wet side of the pancake, then flip and cook until firm.
Repeat until all batter is used up.
Makes about 8 medium sized pancakes.
Other adaptations could be using half an all purpose flour mix and half a whole grain flour mix. You could also do half buckwheat flour.