Classic Pancakes (gf + df)
Making pancakes is one of my favorite weekend activities. When I was a kid, my family would always make a special sweet breakfast one morning of the weekend. My brothers and I all became the “expert” of one type of sweet breakfast – my specialty was pancakes, my oldest brother’s was French toast, and my second oldest brother’s was waffles.
Of course, I always used to make pancakes with regular wheat flour. When I became gluten free, I really wanted to make a pancake that tasted just like the ones I made when I was a kid. I’ve tried so many recipes and I finally created one that replicates the fluffy texture I remember! I hope you love these pancakes as much as I do! Enjoy!
The Secret GF
1 cup almond flour
½ cup brown rice flour
1 tsp baking powder
½ tsp salt
½ cup almond milk
2 tbsp melted coconut oil, plus more for frying
1 tbsp maple syrup, plus more for serving
If you have a griddle, heat it to about 375⁰F. If you don’t have a griddle, use a nonstick pan at medium heat.
In a small mixing bowl, whisk together the almond flour, brown rice flour, baking powder, and salt until all the clumps are out.
In a medium mixing bowl, add the egg, almond milk, coconut oil and maple syrup. Whisk vigorously until everything is thoroughly combined.
Add the flour mixture to the wet mixture and whisk until combined.
Melt a small amount of coconut oil on the griddle and spoon the batter into about 5-6 pancakes. The batter will be thick, so it’s okay to use your spoon to spread it out a little bit.
If you want to add blueberries or chocolate chips, do this now.
After about 5 minutes, flip the pancakes and cook for 5 more minutes.
Serve with butter and maple syrup!