Gluten- Free Pancakes

Gluten- Free Pancakes

 

In our house we like to have gluten-free pancakes about twice a week and each time they are different, depending of the ingredients!

The gluten- free pancakes can be very nutritious and an excellent breakfast for your children on a school day. Feel free to make your own signature pancake and experiment as you like.

 

Ingredients:

2 cups of pecan meal or almond or hazelnut or walnut meal

1 cup of quinoa flour or rice flour

½ cup flax seed flour

½ cup corn flour

¾ cup coconut oil

3 eggs

1 ¼ cup water or milk or coconut water or mineral water or almond milk etc

½ tsp baking soda

½ tsp vanilla extract (optional)

 

Directions:

In a medium bowl, combine the dry ingredients together. Add the eggs, water, vanilla and the oil and whisk thoroughly. The consistency should be similar to that of the conventional flour-based batter. If too thick add 1-2 tbsp of milk or water. Lightly oil a large skillet and heat over medium heat. For each pancake pour ½ cup pour batter. Cook until bubbles forms and the edges are cooked. Turn and cook for 2 more minutes. Repeat with the remaining batter.

Serve with fresh fruit and plain yogurt or with tart cherry marmalade and plain yogurt.

Note: I did not add any salt, as the baking soda has plenty of sodium and also the water will have its own electrolytes. However, if desired add ½ tsp salt.

 

Also this batter can make a perfect gluten-free bread for sandwiches, but make the batter a bit thicker and omit vanilla.

 

 Below it is a picture with plain corn pancakes (corn flour, water, oil, salt):