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
2 Tb nutrient-dense butter, melted
1 cup plus 2 Tb white rice flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/2 Tb organic sugar
1/4 tsp finely ground celtic sea salt
2 eggs, preferably from pastured hens
1&1/4 cup whole milk kefir (or substitute buttermilk)
Additional nutrient-dense butter, for cooking the pancakes
Melt 2 Tb butter in a small saucepan. Turn off heat and allow it to cool a bit.
Combine the white rice flour, tapioca starch, baking soda, sugar, and salt in a medium-sized bowl. Whisk to combine.
In a small bowl, beat two eggs with a fork. Add the milk kefir and stir well to combine.
Using a hand mixer or whisk, mix the kefir mixture into the flour mixture.
Mix in the 2 Tb melted butter.
Set aside the pancake batter for 10 minutes. In the meantime, you can prepare any desired toppings such as fruit or sweetened whipped cream.
Heat a heavy-bottomed skillet over medium heat. I like to use a cast iron skillet to cook the pancakes.
Melt some butter in the skillet, coating the bottom of the skillet well. Pour 1/4 cup of batter into the skillet for each pancake; a 1/4 measuring cup works well for this.
Cook each pancake until golden brown on one side (about 2-3 minutes). One easy way to know when it is time to flip the pancakes is to watch for the little bubbles that form in the batter. Flip the pancake and cook an additional 2-3 minutes until golden brown.
Repeat steps 9 and 10 with the remaining batter.
Top the pancakes with butter and maple syrup, or fancy them up with sweetened whipped cream and fruit!
This post is part of Weekend Potluck and Recipe of the Week!
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