GF Pancakes

The secret to these light and fluffy pancakes is the standing time. 10 minutes is minimum. For a thicker pancake, stand for up to 20 minutes! They are amazing.

makes 19-20 pancakes

2 cups Kathy’s GFFM (recipe follows)

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

2 cups buttermilk

2 eggs

1 tablespoon vanilla

Combing the flour mix, (a purchased flour mix will work also, not a baking mix, a GF all purpose flour), sugar, baking powder, soda and salt and xanthan gum in a mixing bowl and whisk to blend.

In a separate bowl, mix the buttermilk and eggs and vanilla with a wire whisk and add to the flour mixture. Mix well incorporating all ingredients and then let stand 10 minutes.

Heat a skillet and spray with non stick cooking spray or melt refined coconut oil to prevent sticking. Using a 1/4 cup measuring cup, pour the filling onto the hot skillet or griddle. Cook about 2 minutes until the edges begin to brown. There may be bubbles that form, but it will not look like gluten pancakes when the bubbles form and then break. Turn and cook for a couple more minutes until done. The center should spring back when lightly touched.

Serve hot with your favorite toppings.

These can be frozen for later use if you do not need that many pancakes, or reduce the batch by half.

Kathy’s Gluten Free Flour Mix

Equal parts by weight of white rice flour and corn starch, and 1/2 the amount of one in brown rice flour:

1 pound white rice flour

1 pound corn starch (tapioca starch will work instead of corn starch if you cannot use corn starch)

1/2 pound brown rice flour

Mix in a large bowl with a wire whisk and then sift with a fine mesh sifter at least 3 times to make sure it is completely blended in.

Smaller batches will work, just keep the ratios the same.

1/2 pound white rice flour and corn starch and 1/4 pound brown rice flour for example.

This will make about 1 ½ cup Kathy’s Gluten Free Flour Mix