Gluten Free Pancakes

Gluten Free Pancakes


1 dozen

Equipment Required

  • cast iron griddle


· 1⁄2 cup Bob’s Red Mill Potato Starch

· 1-1⁄4 cup pancake flour mix

· 2 teaspoon Florida Crystals

· 2 teaspoons baking powder (NOT baking “soda”!)

· 3 teaspoons Ener-G Egg Replacer

· 2 tablespoons canola oil, plus more for cooking

· 1-1⁄2 cups coconut milk


Mix dry ingredients in a bowl with a whisk,

Whisk the Ener-G Egg Replacer with 1/4 c of water. Whisk in remaining wet ingredients.

While whisking the dry ingredients, pour the wet into the dry. Whisk gently until everything is combined and there are no lumps. Place in refrigerator for at least 10 minutes.

Put the griddle on medium heat. It is hot enough to cook pancakes when a drop of water will skitter around on it for a few minutes without completely evaporating.

Remove the batter from the refrigerator. Whisk a couple of times. If too thick, add a little more coconut milk.

Use a silicon basting brush to rub a little oil on the griddle. Use a ladle or measuring cup to pour onto oiled griddle.

Cook for a few miutes until the pancake becomes dry.

Flip and cook for a few minutes more.