The Best Gluten, Dairy, Corn, Soy Free Pancakes
One thing I missed about changing my diet, was pancakes. So…I now have a recipe that is yummy and easy. Give it a try.
2 cups rice flour
1 cup garbanzo bean flour
1 cup tapioca flour
1 cup coconut sugar
1/2 tsp baking soda
almond milk or other milk of choice (start with a cup)
coconut oil (used to oil the griddle)
Mix dry ingredients together. Stir in eggs and milk. The amount of milk is dependent on how thick you like your pancakes. If you like them thicker, use less milk. If you like them more like crepes, more milk.
Pour batter onto a hot, oiled griddle (you may need to turn down the heat to avoid burning the pancakes). Cook on one side until lightly brown, then flip and cook on other side until brown.
Note: If your family has egg intolerances as well, you can substitute the egg by using 1 tbsp of chia seeds soaked in 2 oz of water for 5 minutes. The chia seeds act as a binder for the flour.