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gluten-free pancakes
This is a variation on my mother-in-law’s yummy recipe:

Nancy’s Gluten-free Pancakes

Ingredients:

1 3/4 cup white rice flour*

1 tsp baking powder

1/2 tsp salt

2 Tbs honey or sugar

3 egg whites

1 3/4 c water or rice milk

3 Tbs oil or butter**

(Makes about a dozen medium-sized pancakes)

Instructions:

In a bowl, whisk flour, baking powder, sugar, salt, and sugar or honey. In another bowl, whisk egg whites, oil, and water or milk. Whisk wet ingredients into dry ingredients until thoroughly mixed.

Over medium heat, warm a non-stick or well-oiled pan. Pour approximately 1/2 cup batter (more or less depending on the size of pancake you prefer) into pan for each pancake. Depending on the size of your pan and pancakes, you may be able to cook several at once. Let pancakes cook undisturbed until bubbles appear through center and pancakes are golden-brown on one side. Flip. Let cook undisturbed until golden-brown on the other side. Repeat with remaining batter.

I served my pancakes with fresh bananas and honey, but do garnish to your heart’s content with fresh berries, peanut butter, apple sauce, jellies, maple syrup, whipped cream, or whatever you may desire. Enjoy!

gluten-free pancakes

* Alternately, you can use all-purpose gluten-free baking flour or a mix including buckwheat or other flours depending on your dietary needs.

** I used olive oil, because that’s what we have around here, but whatever you’re used to cooking with should be fine.

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