Best Gluten Free Pancakes Ever Recipes

THE BEST GLUTEN FREE FLUFFY PANCAKES

Steps:

• In a medium bowl, mash up the ripe banana with a fork until smooth. Then whisk in almond milk, melted coconut oil, eggs and vanilla until evenly combined.
• Next, in the same bowl, sift in flour, baking powder, salt and cinnamon. Mix the dry and wet ingredients with a whisk or spatula until you've reached a smooth consistency.
• Heat up a non stick pan on low-medium heat (depending on your stove) with a tsp of coconut oil or organic butter and using an ice cream scoop or ladle, measure out about 2 tbsp. of batter per pancake onto the pan.
• Cook each side for roughly 2 min until golden brown.
• Allow to cool on a cooling rack for a couple minutes to keep them extra fluffy.
• Serve pancakes with some natural peanut butter, fresh raspberries, raw sunflowers seeds and maple syrup if you really want to go all out!

FLUFFY GLUTEN-FREE PANCAKES

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BEST GLUTEN-FREE PANCAKES EVER

Steps:

• Place 1/4cup of warm macadamia milk and a tsp of honey in a bowl, add the yeast and let sit for 5 minutes.
• put all the dry ingredients in a large mixing bowl.
• in a separate bowl whisk together the eggs, macadamia milk, oil and butter.
• Add the wet ingredients to the dry, add the yeast mixture and mix well.
• Loosely cover the mixing bowl and let it sit at room temperature for 30-45 minutes.
• Heat a cast iron skillet or non stick pan over medium heat -- I used butter to cook them in, but ghee would work too.
• Pour 1/4 cup pancakes into the pan -- turn them when the edge has lost its shine and the bubbles on top pop and stay open.
• All done -- put some butter/ghee on, some organic maple syrup and ENJOY!
• take a picture and let me know what you think.