These pancakes come out dense but very tasty! My whole family loved them and, more importantly – ate them! This way, I only had to do one batch of pancakes instead of the normal two batches since I am the only GF person in the house. So, Sunday Brunch was a good experience.
Another thing to note, these pancakes take a bit longer to cook than normal pancakes. Depending up0n your heat source, each side takes approximately 4 – 5 minutes to cook. So, unless you have several pans going at a time, Bunch will take much longer than normal with these gluten free pancakes on the menu. But, they are worth the wait!!
Here’s how mine came out. I complemented these pancakes with an herbed egg white scramble (with cilantro, parsley and green peppers) and smoked turkey sausage. [I just had to take a taste and remembered I may want to blog about this…]
GLUTEN FREE PANCAKES
Gluten Free Flour Mix (mix these ingredients first; blend thoroughly and then set aside)
½ cup coconut flour
½ cup white rice flour
1 cup brown rice flour
1 tsp Xanthan Gum
3 egg whites
3 cups Almond Milk (or other milk substitute)
3 TBL sugar
4 TBL Vegetable Oil
2 TBL baking powder
½ tsp ground cinnamon
¼ tsp ground cloves
1 tsp vanilla (optional)
¼ tsp sea salt
Margarine, butter or shortening (for pan)
Beat egg whites with hand beater in medium bowl until fluffy. Beat in remaining ingredients except margarine just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk. Heath griddle or skillet over medium heat or to 375 degrees. Grease griddle with margarine, if necessary. (To test griddle, sprinkle with a few drops water. If bubbles skitter around, heat is just right.)
For each pancake, pour scant ¼ cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.