Gluten Free Pancakes

When you’re eating gluten free, you might miss some old favorites, like a stack of pancakes on a cold winter morning.

Here’s a delicious recipe that will help you enjoy that weekend luxury again! This gluten free pancake recipe is tasty, and has a good texture too.

The pancake recipe is also lactose free, so that’s an added bonus if you have that intolerance too.

The recipe is from a new cookbook – The Intolerant Gourmet: Glorious Food Without Gluten & Lactose – by award-winning cookbook author, Barbara Kafka. It’s a great cookbook, that just happens to be gluten- and lactose-free. There are about 300 recipes, so you should find lots of new treats to try.

Intolerant Gourmet Pancakes

• 3/4 cup white rice flour
• 1/2 cup chickpea flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 1 tbsp baking powder
• 1 tsp coarse kosher salt
• 1 cup well-stirred coconut milk
• 2 large eggs
• 6 tbsp safflower oil + more for frying

Directions

1. In a medium bowl, whisk the flours, baking powder and salt.
2. In a small bowl, whisk the coconut milk, eggs, and 6 tbsp oil.
3. Whisk liquids into flour mixture, until well combined.
4. Heat a large, non-stick skillet over high heat (Lightly drizzle with oil, if desired)
5. Pour batter, 1/4 cup at a time, to fit the skillet
6. Reduce heat to medium.
7. Cook until edges are crisp and bubbles appear on the surface – about 2 minutes.
8. Flip pancakes with spatula, and cook for 1 to 2 minutes, until bottom is lightly browned (Pancakes will be quite white)
9. Remove pancakes to a plate, and cover with foil, to keep warm, while making the remaining pancakes.

Makes 12 pancakes.

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