Pancakes (gluten-free)

Updated: May 7, 2018

Pancakes for breakfast on a weekend morning always feel like a special treat to me. This recipe is simple to put together and cooks up into delicious crispy-on-the-outside, moist-on-the-inside pancakes. These pancakes can be topped with butter and maple syrup,

or they can be fancied up with sweetened whipped cream and fruit.

Gluten-Free Pancakes

Makes ~12 pancakes

  1. Melt 2 Tb butter in a small saucepan. Turn off heat and allow it to cool a bit.

  2. Combine the white rice flour, tapioca starch, baking soda, sugar, and salt in a medium-sized bowl. Whisk to combine. 

  3. In a small bowl, beat two eggs with a fork.  Add the milk kefir and stir well to combine.

  4. Using a hand mixer or whisk, mix the kefir mixture into the flour mixture.

  5. Mix in the 2 Tb melted butter.

  6. Set aside the pancake batter for 10 minutes. In the meantime, you can prepare any desired toppings such as fruit or sweetened whipped cream.

  7. Heat a heavy-bottomed skillet over medium heat. I like to use a cast iron skillet to cook