not your typical pancakes.
I don’t usually have the gumption on Sunday mornings to make breakfast from scratch, so I generally rely on Pamela’s Baking & Pancake Mix for a helping hand. (And if you haven’t already tried Pamela’s, it is one of the very best GF pancake mixes out there, so get thee to a store or buy it online here!) But this morning I wanted to try and make a stick-to-your ribs pancake from scratch, one that would easily fit into our featured flour of the month: rice flour.
These are hearty and thick with an oatmeal-like texture on the outside and a soft, velvety crumb on the inside. Plan to add more milk than the recipe calls for if you like a thinner ‘cake.
Not your typical pancakes
3/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup instant potato flakes
1/4 cup almond meal
1/2 teaspoon xanthan gum
salt to taste
3 teaspoons baking powder
1 1/4 – 1 1/2 cups milk or milk substitute
In a medium bowl, whisk together dry ingredients, brown rice flour through baking powder. In a small bowl, whip egg and milk until just combined, then add to dry ingredients all at once, stirring with a whisk until the batter just comes together.
Cook on a hot, greased griddle or nonstick pan, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Makes 8-10 pancakes.