Gluten Free Pancakes

Saturday Morning Pancakes!

This recipe was adapted from a very old recipe my Mom had handed down to her.  Mix these babies up and the batter will stay good for five days in the refrigerator.  Fry them up on a hot griddle and serve with butter and maple syrup for a breakfast everyone can enjoy.

Here’s What You Will Need:

1 C. Tapioca Starch/Flour (btw:  these are the same thing)

1 1/2 C. Superfine Rice Flour (I use brown rice flour)

5 T. Baking Powder

1/4 tsp. Salt

3 T. Granulated Sugar

2 tsp. Vanilla

1/3 C. Vegetable Oil

2 Eggs

1 1/2 + C. Milk or Buttermilk (or milk substitute – unsweetened Almond Milk works great!)

*Did you know…if you have no buttermilk but want to make some for your recipe, simply mix 1 T. of either apple cider vinegar or lemon juice per cup of milk and let stand for about 5 minutes.  Also, you know that last cup or two of icky sour milk left in the container that no one wants to drink or pour over their cereal?  Don’t throw it out, use it in these pancakes in place of buttermilk.

Mix together the dry ingredients and create a little well in the center.

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Add the oil, eggs, vanilla, and enough milk to form your pancake batter.  If you like thicker pancakes, use less milk, if you like thinner pancakes, use a bit more.

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Fry up on your pancake griddle (I use one that fits over the middle burners of my stovetop) and cook until those bubbles you see forming begin to pop.  That’s your cue to give those jacks a flip.

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Cook for about one minute more and plate up with butter and syrup, or if you are weird like my husband, peanut butter and syrup.

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That leftover batter, should there be any, can be stored in a covered container in the fridge for about a week.  When ready to use, the batter may need to be thinned a bit with water or milk.

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