Best Gluten Free Pancakes Ever Food

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}

Steps:

• In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
• Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
• Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
• Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
• Top with butter, syrup or favorite topping. Enjoy!
• These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

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.

DELICIOUS GLUTEN-FREE PANCAKES

Steps:

• In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
• Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.