My whole family enjoys breakfast for dinner sometimes. A few days ago I decided to make pancakes. I made a simple batch of gluten free pancakes…that everyone loved!! I’ve never seen my daughter eat that much pancake in one sitting. Even my husband asked if it was a new or special recipe because they were really good.

This is an adaption from a recipe I got from my mother-in-law shortly after I got married. We’ve been making these for years. But now we can enjoy them in a gluten free form…and not miss a thing 🙂

Gluten Free Pancakes
makes about 8 pancakes

1/2 cup white rice flour
1/3 cup tapioca flour
1/4 cup teff flour
1 egg
1/2 cup buttermilk, kefir or sour milk (2 tsp. vinegar + milk to equal 1/2 cup)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt

In a medium bowl whisk egg. Add remaining ingredients and mix well. If the batter is really runny add extra tapioca flour until desired thickness.

Scoop 1/4 – 1/3 cup batter onto a hot griddle coated with butter or coconut oil. Cook pancakes until the edges dry and bubbles form. Flip and cook the other side for a few minutes until cooked through. Repeat until the batter is used.

You can keep the cooked pancakes on a baking sheet in the oven on low heat until all of the pancakes are done.

Store leftovers in a seal container in the refrigerator or freezer.

To reheat wrap the pancakes in a damp paper towel. Heat at 350 degrees in an oven or toaster oven for 3-6 minutes, until warmed.