What I do is either make a half batch or a full batch, cook em up all up, then whatever I don’t eat right away I’ll let them cool, then put them in freezer bags (each separated with waxed paper so they dont all freeze together), and store them in the freezer until I want to eat them again. Then you can just pop em in the toaster for a bit and voila– instant gluten free pancakes in the mornings!

Gluten Free Pancakes

*Full batch makes about 4 servings

Ingredients can be found in Health Food Stores

Dry Ingredients:
1 3/4 cups brown rice flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup tapioca starch/flour
2 tsp baking powder
3/4 tsp fine sea salt
3/4 tsp xanthan gum

Wet Ingredients:
1 cup soy milk (or other milk of choice, almond, etc)
1 cup water
2 eggs, beaten
4 tbsp coconut oil
1 tbsp honey, agave nectar, or maple syrup
2 tsp vanilla extract
1 1/2 tsp almond extract

Get two mixing bowls. Mix all the dry ingredients together in the smaller bowl. Mix all the wet ingredients in the larger bowl. Now add the dry to the wet and whisk or beat well together until smooth and no lumps appear.
If it seems too thick add some water or milk, if its too thin add some more brown rice flour.

(Feel free to add some blueberries or thinly sliced banana into the mix! Just be careful not to add too add too many otherwise the pancake will become too moist and mushy.)

Heat a griddle or frying pan on medium-low/medium heat and grease the pan with either coconut oil or butter. Ladle pancake batter into the hot pan and flip when golden brown and when bubbles appear on the upper side of the pancake.

Enjoy these pancakes with some maple syrup or some dollops of fruit sauce!

Fruit Sauce

I make my own fruit sauce my adding some berries (thinly sliced strawberries, blueberries, raspberries, whatever you have on hand), a few dashes of cinnamon, and some water (just enough to cover the berries so they can cook properly, careful not to add too much water, you can always thin it out later if its too thick!) in a small saucepan. Heat on high heat until it comes to a boil, lower the heat and let simmer for 5-10mins until fruit is softened. Take off the heat, add some chunks of uncooked banana in there, and puree with a handblender until smooth and creamy. Add some water if its too thick. Add more banana if it’s too watery. If you don’t have a handblender, try using a potato masher.

If you have leftover fruit sauce, you can spoon some into ice cube trays, freeze them, then pop them into a freezer bag to store until you need them.


-This post is courtesy of Brenna Duval of Fibres Design