Gluten-Free Pancakes

These gluten-free pancakes are an altered version of the pancakes my dad used to make when I was a child. He used to always add bananas but you can add anything you want. I’ve included a few ideas, be creative!

Preheat griddle to 375*

Tip: I use old empty bags of Mama’s to mix the dry ingredients, one less bowl to wash when I’m done! Mix the following:

• 2 cups Mama’s Coconut Blend Flour
• 1/4 tsp Xanthan Gum
• 1 1/2 Tbsp Sugar
• 4 tsp Baking Powder
• 3/4 tsp Salt

In a separate bowl mix the following wet ingredients:

• 2 Eggs
• 1 3/4 cups Milk
• 2 Tbsp Oil
• 1 Tbsp Vanilla Extract
• 1 Tbsp Almond Extract

Combine the dry and wet ingredients then get creative with optional add-ins or keep them plain:    

• 3 bananas
• 1 cup blueberries, strawberries, or raspberries
• 1/2 cup pecans, walnuts, or almonds
• 3/4 cup chocolate chips

Flip pancakes when the bubbles have stopped popping and the bottom is nicely browned.  Enjoy your gluten-free pancakes!

Click here for a double recipe I usually make a double batch and we have enough gluten-free pancakes left over for the kids to munch on throughout the week. Save extra batter in an airtight container in the fridge for up to a week.