Pancakes are a huge thing at our house. I make them all the time, constantly trying different variations rather than good ’ole reliable. Recently my son has had to switch to being gluten-free (like me). Bless his heart, he is doing good with the changes & taking it all in stride.
Gluten-Free Flours can be tricky, my favorite is almond flour. However, I am learning to incorporate different combinations of Gluten-Free flours for various baked goods. (which should be no problem because I LOVE to bake!)
Deliciously Delectable & Gluten-Free!
This recipe is a combination of Coconut & Tapioca Flour. Truthfully, I just wanted to test out the Tapioca 🙂
Coconut Flour soaks up whatever liquid you add to it. In most recipes, you find a call for a high # of eggs. You need the egg to work as a binder, so save a little on calories here I used more ew’s than whole eggs, but you could easily use this with 4 whole eggs.
Mommy’s Panny Cakes as my son calls ‘em:
- 3 egg whites + 1 yoke
- 1 cup organic milk – (Lt Soy, Almond, etc)
- 2 tsp. GF Vanilla Xtract
- 1 tbsp. Truvia
- 1/4 c. coconut flour
- 1/4 c. tapioca flour
- 1 teaspoon baking soda
- pinch of cream of tartar
- 1/2 teaspoon sea salt
- coconut oil or Earth Bal. butter for frying
Separate your eggs & whip the Egg – Whites until light & Fluffy + good pinch of Cream of Tartar.
In another bowl, combine your dry ingredients & sift together (C/T Flour, Truvia, baking soda, salt)
Preheat your griddle (or pan) to medium heat & add your Milk, Vanilla to your dry mixture
Combine both the wet & dry ingredients
Grease your pan with oil/coconut oil/butter & measure out pancakes about 3-4 in. in diameter.
Flip just past went the bubbles appear. These tended to be a little mushy on the inside, so cook PAST what you think for regular pancakes.
Serve with Butter, REAL Maple Syrup.
*Stay tuned,….I can’t wait to make ALMOND Flour Pancakes next