Gluten-Free Pancakes x 2

Gluten-free pancakes x 2 DOUBLE BATCH! These 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 ides, 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:

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

In a separate bowl mix the following wet ingredients:

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

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

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

Flip pancakes when the bubbles have stopped popping and the bottom is nicely browned.  Enjoy your gluten-free pancakes x 2 DOUBLE BATCH!

Click here for a single 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.