Fluffy Gluten Free Pancakes
After a lot of research and recipe testing, I perfected the most Fluffy Gluten Free Pancakes. If you guys have not been following along, I’ve recently been making more gluten free dishes for my husband who is struggle with stomach pains. I switched him to a gluten free diet weeks ago. This weekend I made him fluffy gluten free pancakes, with organic Italian chicken sausage and sunny side up eggs. The key to sticking to his new diet is for him not to feel deprived of the foods he loved. I just had to make a few tweaks, but still keep it familiar. This time around I used Arrowhead Mills Organic Pancake & Waffle Mix, which I found at Sprouts. By the way, Sprouts has a large selection of gluten free products. The main ingredients in it is rice flour, potato starch, tapioca starch and corn flour. You can definitely make your own gluten free flour mix, but it seems like a hassle to source all the different ingredients. I say find a brand you like that does it for you.
Fluffy Gluten Free Pancakes
- 1 cup gluten free flour (I used Arrowhead Mills)
- 2 tsp. corn starch
- 1 Tbsp. melted coconut oil
- 1 tbsp. butter
- 1 egg
- ¾ cup milk
- ½ tbsp. sugar
- In a large bowl mix whisk all ingredients except butter.
- Heat griddle to medium high heat and melt ½ tbsp. butter.
- Pour batter in ¼ cup individual pancakes.
- Cook until top is forms bubbles and flip. About 3-4 minutes on each side.
- Repeat with remaining butter and pancake batter.
My is a self taught chef, health influencer, writer and food explorer 
