Fluffy Gluten Free Pancakes

Fluffy Gluten Free Pancakes

Fluffy Gluten Free Pancakes

I nearly have this recipe memorized- that’s just how often we make it. Just about every Saturday we sleep in late, whip these together along with a side of scrambled eggs or bacon (if it’s an occasion.) I make a cup of golden milk and Matt makes a cup of coffee to sip while we wait for the batter to crisp in our cast iron pan.

These pancakes are perfectly fluffy on the inside and crisp on the outside. They are perfect for those Saturday morning cravings (or easy weeknight dinners...am I right?)

My only tip for making these pancakes is to use a cast iron skillet and a metal spatula to flip them. Obviously you can use any pan but if using a well seasoned cast iron you can get a great flavor and crispy edges. Those southerners know what they are doing! I’ve found the key to cooking in a cast iron pan is to use a generous amount of fat and a metal spatula to flip things. The metal spatula is able to get completely under the food and separate it from the surface of the pan- aka less sticking.

Fluffy Gluten Free Pancakes
Fluffy Gluten Free Pancakes


Fluffy Gluten Free Pancakes

Ingredients

1 c. gluten free baking flour (I use Bob’s Red Mill)
½ tsp. cream of tartar
¼ tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon
1 tbsp. honey
3/4 c. dairy free milk
1 large egg, lightly beaten
2 tbsp. melted butter, coconut oil or ghee, plus extra for cooking

Instructions

Combine the flour, cream of tartar, baking soda, salt, and cinnamon into a bowl.

Melt honey and stir into the flour mixture.

In a separate bowl, whisk together the milk, egg and melted butter.

Pour the milk mixture into the flour mixture and beat with a whisk until fully incorporated and there are no more chunks.

Let it stand for a few minutes so the dough thickens. Heat a cast iron skillet over a medium heat and add a generous amount of butter or coconut oil.

When it’s melted, add pancake size scoops to the pan being sure to leave space in between for them to expand. Cook until pancake starts to bubble then turn it over using a metal spatula (won’t stick to the pan) Cook on both sides until golden.

Repeat until you have used all the batter.

Scoop a mound of berries on top and drizzle with maple syrup.

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