These pancakes are lightly sweetened with just a hint of a crust on the outside. They’re also easy to make so make lots ’cause you can freeze them. Try one thawed in the toaster with peanut butter or your favorite jam for a quick weekday breakfast.
Any all purpose gf flour will work for these gluten free pancakes, but we like to use Cloud 9 – made in New Westminster, British Columbia and found at our local Costco. Made with Cloud 9 flour, these pancakes are high in fibre and protein and make a great meal Sunday morning or Tuesday night.
Scroll down for the recipe.
Check out our decadent version of these awesome pancakes: Cinnamon Bun Pancakes
Looking for gluten free recipes made with Cloud 9 flour? You may also want to try our:
gluten free pancakes
What you’ll need:
1 1/2 cups all-purpose GF flour
TIP: We use Cloud 9, but your favorite all purpose GF flour will do. If it does not include xanthan gum, you will need to add 1/2 teaspoon to the batter to keep your pancakes from crumbling.
3 1/2 teaspoons GF baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/2 cups milk
TIP: GF Flours are all different. 1 and 1/2 cups works well with Cloud 9 but if you are using a lighter flour mix (e.g. Bob’s Red Mill or Cup 4 Cup) you may need less. Start with 1 cup milk and add by the tablespoon until you get the right consistency. The batter should be thick and airy.
3 tablespoons melted butter
What you’ll do:
Sift together the flour, baking powder, salt and sugar. Add milk. egg, and butter and mix until smooth.
Heat griddle to 350°. Pour or scoop batter onto the griddle using about 1/3 cup per pancake.
TIP: This batter is thick. If you want your pancakes to look like the regular glutenous ones, flatten them out with the back of a metal spoon.
Bake 3 minutes per side until golden brown.
Place on a parchment lined cookie sheet and hold in a 170° oven while you make the remainder, trying not to overlap them.
TIP: Freeze your leftover pancakes in a freezer bag with parchment in between. These can be removed individually and toasted for a quick workday morning breakfast. Great with peanut butter! Or you can wrap them in tinfoil and “plump” them up in a 350° oven for 5 – 10 minutes. They will emerge as fresh and hot as the day you made them. Thawing in the microwave is not recommended.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada