Gluten Free, Dairy Free, Corn Free Pancakes
I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.
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READY IN: 15mins
SERVES: 2
YIELD: 6 pancakes
UNITS: US
INGREDIENTS
Nutrition- 1⁄3cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
- 1⁄3cup brown rice flour
- 1⁄3cup coconut flour
- 1⁄8
- 1⁄4teaspoon baking powder
- 1cup almond milk
- 1
- 1tablespoon sugar
- 1dash salt
additions include
-
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DIRECTIONS
- Mix the dry and wet ingredients separately.
- Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
- If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
- Heat your pan over medium heat and add butter.
- Pour out the size pancakes you want to make.
- When the pancake starts to be done around the edges and is bubbling on top flip over.
- Serve hot with butter and your favorite syrup.
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