Tilly's Tiny Family Farm
Cooking: Gluten Free Pancakes

This recipe I usually have to double for my 5 person family. It does make a lil more than you might need depending on the appetite of your family, but these pancakes keep in the fridge for a few days as well. My husband spreads different jams or jellies on his leftover pancakes for a snack.

1 1/2 cups All purpose gluten free flour
1 teaspoon Xanthum gum
3 teaspoons Baking powder
1 teaspoon Salt
2 teaspoons Sugar
1 1/3 cups Milk
4 Eggs
4 tablespoons Olive oil
2 teaspoons Vanilla extract or French vanilla extract

I find these pancakes taste much better when you use french vanilla extract, but its not always an easy thing to find.

Mix all of your dry ingredients together in a large bowl. Mix in your wet ingredients and stir well. Mix will sometimes be a little lumpy. I just stir it a bit in between making pancakes on the griddle. I set the griddle to 325 degrees and can usually fit 6 to 8 pancakes on my griddle. Depending on the size you make them, you can make around 24 pancakes. Spoon your batter onto your griddle. When the edges are not glossy, flip them over. They should puff up a little, but they settle once they're on a plate. once your pancakes aren't glossy on the sides again and have a nice tan color, scoop them off and let cool.

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