Gluten-Free Pancakes

3/4 cup gluten-free all-purpose flour *

¼ cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt (optional)

1 teaspoon vanilla

1 cup milk

2 tablespoon oil

1 egg

Mix dry ingredients to blend. Beat egg and add the rest of the ingredients to the egg,

mixing together. Add dry ingredients and blend by hand with a whisk. Lightly oil and heat griddle over medium heat. Pour batter and cook until edges start to form small bubbles. Flip pancake over and cook on opposite side.

Serve with desired toppings such as fruit, syrups, jams, or jellies. Enjoy!

*We purchased the gluten-free all-purpose flour at Costco

When purchasing ingredients it is important to read the labels to make sure the products are gluten-free. Depending on your diet, the milk can be substituted with other milks such as almond milk. We prefer ghee for our oil and to grease the griddle for this recipe although other oils will work.

 

01 Feb This entry was published on February 1, 2014 at 9:19 pm. It’s filed under The Cottage Kitchen and tagged blue berries, gluten free, pancake, recipe. Bookmark the permalink. Follow any comments here with the RSS feed for this post.