After Costco discontinued my favorite Flour mix for pancakes, I was at a loss until I found this recipe on glutenfreebread.org. It's so simple and tastes great! Woot woot! :)
Ingredients:
1 Cup White Rice Flour
1 Tbs. Sugar
2 tsp. Baking Powder
Pinch of Salt
Whisk together all dry ingredients in a medium size mixing bowl. Then, in a small mixing bowl, whisk together:
1 Cup Milk (I used almond)
1/2 tsp. Vanilla
1 Egg
2 Tbls. Oil
Once wet ingredients are whisked together, pour them into the dry ingredient bowl and whisk all ingredients together for about 30-45 sec. If it's is slightly lumpy that's ok. It's better to be slightly lumpy than over stirred.
Cook on low to medium heat until cooked through. I slow cook mine in butter so that the butter doesn't go bad (turn brown) and they not only turn out yummy, but pretty tool!
Makes: 6-8 pancakes
*I Tripled this recipe so that I could freeze some and have them on hand for the week. Freezing is easy-peasy too. Once the pancakes are cooked, lay them flat on a cookie sheet. (Don't stack them on top of each other) Place the cookie sheet in the freezer for 15 minutes. This makes it so they will not stick together when you refreeze them. Remove them from the freezer and then place the quantity of your choice into a sandwich sized freezer zip bag (I do 2-3 per bag depending on size). Date each bag and place them back into the freezer.
1 Cup White Rice Flour
1 Tbs. Sugar
2 tsp. Baking Powder
Pinch of Salt
Whisk together all dry ingredients in a medium size mixing bowl. Then, in a small mixing bowl, whisk together:
1 Cup Milk (I used almond)
1/2 tsp. Vanilla
1 Egg
2 Tbls. Oil
Once wet ingredients are whisked together, pour them into the dry ingredient bowl and whisk all ingredients together for about 30-45 sec. If it's is slightly lumpy that's ok. It's better to be slightly lumpy than over stirred.
Cook on low to medium heat until cooked through. I slow cook mine in butter so that the butter doesn't go bad (turn brown) and they not only turn out yummy, but pretty tool!
Makes: 6-8 pancakes
*I Tripled this recipe so that I could freeze some and have them on hand for the week. Freezing is easy-peasy too. Once the pancakes are cooked, lay them flat on a cookie sheet. (Don't stack them on top of each other) Place the cookie sheet in the freezer for 15 minutes. This makes it so they will not stick together when you refreeze them. Remove them from the freezer and then place the quantity of your choice into a sandwich sized freezer zip bag (I do 2-3 per bag depending on size). Date each bag and place them back into the freezer.
I love having these pre-made for my guys to grab and warm up in the mornings, or even for a quick dinner. If they are not pre-made though, I love even more that they are so quick to make! Enjoy!
Thank you glutenfreebread.org for this awesome recipe! You can Check out the original Recipe Here.
Thank you glutenfreebread.org for this awesome recipe! You can Check out the original Recipe Here.
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