WE LOVE PANCAKES in our house and I really like to give the kids a nourishing breakfast before they head off to school. This is a favorite pancake recipe of ours and I like to make extra and freeze them for quick, healthy options on crazy school mornings.
FLUFFY GLUTEN FREE PANCAKES | adapted from this recipe from one perfect bite.
2 c. brown rice flour
1-1/2 c. almond meal or almond flour
1/2 c. tapioca starch
1 T. baking powder
3/4 t. salt
4 eggs separated
2 cups almond milk (or any other milk you have)
4 T. butter (melted)
4 T. coconut oil (softened)
1-1/2 t. orange extract (I have also used almond and vanilla)
1/4 c. honey
makes 20 – 3-4 inch pancakes | feel free to cut the recipe in half if you do not want to make this many. They do freeze well for quick breakfasts on school mornings.
Mix all of the dry ingredients together. Separate eggs and mix the yolks, almond milk, butter, coconut oil, extract, and honey. Mix dry ingredients into the wet yolk mixture. Now mix the egg whites until fluffy and peaks are stiff (this is the important part for making your pancakes fluffy). Gently fold the egg whites into batter.
When making your pancakes keep them small, 3-4 inches for best results. I use a cast iron pan for ours with a little butter or coconut oil warmed on the pan.
Some favorite toppings for our pancakes are fruit jam, honey or maple syrup. Sometimes we add a little almond butter to the top for added protein. For the pancakes pictured above we enjoyed our homemade blackberry ginger jam from our summer berry crop.