Pancakes - Gluten Free and Dairy Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup brown rice flour3 TBS tapioca flour1/3 cup potato starch2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 tsp zanthum gum1 tsp apple cider vinegar2 eggs3 TBS coconut oil1 3/4 cups non-dairy milk (I use an almond/coconut blend)3 TBS Agave Nectar1/2 tsp vanilla
Wisk together the dry ingredients including: brown rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and zanthum gum. Add the vinegar to the milk and allow to curdle. Wisk together the wet ingredients including: non-dairy milk, vanilla, agave nectar, melted coconut oil, eggs. Combine the wet and dry - do not overmix.
Pour onto a heated griddle. Flip when bubbles form on the first side. Continue cooking until full firm.
Serve with pure maple syrup.
Serving Size: Makes 8 - 10 big pancakes
Pour onto a heated griddle. Flip when bubbles form on the first side. Continue cooking until full firm.
Serve with pure maple syrup.
Serving Size: Makes 8 - 10 big pancakes
Nutritional Info Amount Per Serving
- Calories: 382.1
- Total Fat: 11.6 g
- Cholesterol: 62.7 mg
- Sodium: 436.5 mg
- Total Carbs: 69.6 g
- Dietary Fiber: 2.1 g
- Protein: 4.3 g
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