Recipe by Experimental
These pancakes are enjoyed even by those who don't avoid wheat. They have a nice, light, moist texture with a light but interesting flavor. I hope you enjoy them as much as I do. As I experiment more I hope to come up with a recipe using various flours instead of the mixes I currently use.
Top Review by Raviela
Although I have not made the recipe myself, I have however tasted the end result. Wonderful taste and texture. I look forward to more recipes from this cook. You would never know they were gluten free unless you saw the flours being used, the coconut gives them a slightly sweet and nutty flavor. Be sure to test them out in your own kitchen! Mrs. Mouse
- 1 cup pamela's baking & pancake mix
- 1 cup bob's red mill gluten free all purpose baking flour
- 1⁄3 cup coconut flour
- 1 tablespoon ground flax seeds
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon (or to taste)
- 1 1⁄3 cups kefir
- 1 2⁄3 cups whole milk
- 1 egg
- 1⁄3 cup coconut oil
Directions See How It's Made
- Combine the dry ingredients in a bowl big enough to give some mixing and expansion room.
- Add the wet ingredients and stir just enough to make all the dry ingredients wet. Melt the coconut oil if it is solid; very little heat should be needed. A few lumps are not a problem. Overmixing is likely to release some of the bubbles you want to make your pancakes light.
- Warm a griddle or large skillet over medium heat, the same temperature you used to use for wheat pancakes. Add your favorite oil or grease then spoon out pancakes. Turn when the bubbles stay open.