Because I am on such a recipe roll, I thought I would also share this pancake recipe that a friend so kindly shared with me. She also has a few recipes on her blog. I have tried several pancake recipes because Aneliese loves them and they have been good or okay…for gluten free. This one however, is just plain delicious, gluten free or not! I have tried them with several guests who have all agreed. I love recipes like that. And I didn’t really even need to change anything (but because I can’t help myself, I did and any changes I made are noted in italics). Amazing.
Pancakes #25


4 cups brown rice I have used half brown rice flour and half quinoa and sorghum flour when I have run out of rice flour and that has worked well.

2 cups almond or hazelnut flour/meal Just grind up your own almonds (it’s a good idea to toast them before I have learned).

1 cup potato starch

1 cup tapioca flour

3/4 cup sugar (optional, but we like it) I use less and it still tastes good.

2 Tbls baking powder

2 tsp baking soda

2 tsp salt

1 tbls guar gum or 1/2 tbls  xanthan gum I have substituted psyllium husk here 1 1/2 tbs

On pancake day for making a big batch:

2 cups pancake premix

2 eggs

3 Tbls oil Melted coconut oil or butter works great.

1 cup milk

1 cup plain yogurt or sour cream

OR for making a small batch

1 cup pancake premix

1 egg

1 1/2 Tbls oil

1/2 cup milk

1/2 cup plain yogurt or sour cream

In a bowl mix the premix with the wet ingredients.  Let it set for 10 minutes or so.  Heat your skillet or griddle over medium to low heat (the almond can make it burn a little faster than normal pancakes).  Use a 1/4 cup measuring cup to spoon batter onto lightly oiled skillet.  Add a few chocolate chips or blueberries to each pancake now if desired.  Cook on one side until bubble begin to form and pop, then flip and cook till golden brown on bottom.

We eat them with powdered sugar, maple syrup, nutella, whipped cream or sometimes just plain and piping hot!