I’ve been eating and baking gluten-free for over 5 years now. But when I first started, there seemed to be some standard ingredients in every gluten-free baking recipe that I found and experimented with. Those ingredients always included some sort of starch to “hold everything together.”
Those stick-everything-together ingredients were added starches like tapioca starch, potato starch, and various gums. Quite frankly, I didn’t feel super good after eating them.
I’ve realized that gluten-free baking has its challenges, but it also has so many possible combinations — combinations that don’t include starches and gums!
This is my new pancake recipe. I hope you’ll agree that it’s a yummy addition to your lazy Saturday morning.
¾ cup Oat flour* (ground fresh from gluten free oats) Preheat frying pan on medium low heat.
Yummy Gluten-Free Pancakes
¾ cup brown rice flour
2 Tbsp. flax meal*
1½ tsp. baking powder
¼ tsp. sea salt
1 Tbsp. coconut flour
2 Tbsp. unsweetened applesauce
1 Tbsp. raw honey
1 Tbsp. coconut oil, melted (plus additional to coat pan)
1 cup milk (any kind, I like unsweetened almond milk)
*Oats and flax can be ground into flour/meal using a coffee grinder
In a mixing bowl combine the oat flour, brown rice flour, flax meal, baking powder, salt, and coconut flour. Stir together to mix well.
In another bowl combine the egg, applesauce, honey and melted coconut oil. Whisk together.
Pour liquid ingredients into dry ingredients and stir until thoroughly blended together.
Coat frying pan with coconut oil and pour 1/4 cup batter into pan for each pancake, spread out into small circles if necessary. Allow pancakes to cook for several minutes on each side. Turn over when edges are firm or bubbles begin to form.
Serve with fresh berries or pure maple syrup.
¾ cup Oat flour* (ground fresh from gluten free oats)
Preheat frying pan on medium low heat.