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Are you wanting gluten free pancakes that don’t taste gluten free? There is a reason people say that, don’t you think? Often times many gluten free things should just be called something else!
When I’m craving a moist, light and fluffy pancake, I don’t want a crumbly disc or a gooey mess!
I was so pleased when I discovered that this flour combination gives these pancakes just the right texture!
Not only do they taste good, but they also have more protein than traditional pancakes. How? You ask. Well, I use garbanzo bean and almond flour.
Not all gluten free flour blends are alike.
When converting regular baking recipes to gluten free ones, the trick is getting just the right flour blend. While there are many gluten free flour blends that say you can just use them like regular flours, I usually disagree! It really depends on what you are making.
However, I’ve found that the combination I use here, I have been able to use in many recipes.
This gluten free pancakes recipe was adapted from a pancake recipe I found here.
Light & Fluffy Gluten Free Pancakes
- Skillet or Griddle
- 1/2 cups Rice flour
- 1/2 cups GF flour blend I used Pamela's
- 1/4 cups Garbanzo bean flour
- 1/4 cups Almond flour
- 1 tbsp Baking powder
- 1 tbsp Sugar I like to use raw cane sugar
- 1 tsp Salt I use Pink Himalayan salt
- 3 tbsp Butter or oil I use coconut oil
- 1 Egg
- 1 1/4 cups Milk or milk substitute
- Mix all your dry ingredients together in a medium sized mixing bowl. Make sure all your GF flours are well blended.
- Start heating your griddle or skillet. Add butter or oil to make sure your first pancake(s) don't stick. You shouldn't have to re-grease after the first ones.
- Add your butter or oil, egg, and milk. Stir until all mixed together but don't worry if there are a few little lumps. You don't want to over mix it.
- Pour some of the batter onto the hot surface of your griddle or skillet. I like to use a measuring cup to scoop the batter out and onto the hot surface. I then either carefully use the cup or a spoon to help the batter spread. The batter should be runny enough that it spreads out pretty easily. If it is too thick, than add some more milk.