Saturday, February 7, 2009

Best Gluten Free Pancakes EVER!!

I have tried so many recipes, mixes, and frozen pancakes and I finally found the tastiest recipe! YEAH!! This means a lot for me because I usually make pancake almost every Saturday morning for the kids and sometimes for dinner for an easy fix. The secret is a flour mixture. I have looked and looked for a common gluten free flour mix. Finally after much searching I discovered that most people used the same ratio.

1 cup Rice Flour
3/4 cup Potato Starch
1/4 cup Tapioca Flour/Starch

This equals 2 cups of flour equivalent to 2 cups of wheat flour.
Then I used a regular pancake recipe not a gluten free recipe, Ah ha!
The best pancakes I think I have ever had.

Here is the recipe:

1 1/2 cup Flour-mixture
3 1/2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1/2 tsp Xanthan gum
1 1/4 cup milk- I use rice milk
1 egg
3 Tbsp melted butter

Mix dry together and then add milk, egg, butter and mix until not lumpy.
Cook, smother with butter and Maple Syrup and Enjoy!

These were so yummy that I had to contain myself not to eat too many. Perfect consistency, fluffy and airy but a little crisp too. I am stoked I tried the regular recipe and they turned out good. I made 16 cups of the flour mix and I plan on making a pancake mix too with all of the dry ingredients so that I can have it ready and just add milk, eggs and butter Voila! Pancakes made easy.


Twisted Cinderella said...

They look really yummy!!

Anonymous said...

These pancakes are so light and fluffy- I just love them! I've bookmarked this recipe to use every weekend! Thanks!

Anonymous said...


I tried this came out okay, except...1 TSP SALT?? Really??? I balked when I saw that, but tried it anyway against my better judgment...and I STILL, an hour later, can taste the salt on my tongue. For anyone trying this recipe, I'd recommend AT MOST a half teaspoon, probably better at 1/4 tsp.