Gluten-Free Pancakes

Gluten-Free Pancakes
Photo by www.chow.com

Ingredients

  • Vegetable oil, for cooking
  • 4 tablespoons unsalted butter (½ stick), melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ cups whole milk
  • ½ teaspoon guar gum
  • 1 teaspoon fine salt
  • + 13 more ingredients
    • 2 teaspoons xanthan gum
    • 1 tablespoon baking powder
    • 3 tablespoons granulated sugar
    • ½ cup teff flour
    • ½ cup gluten-free oat flour
    • ½ cup sorghum flour
    • ¾ cup tapioca flour
    • For the pancake batter::
    • ¼ teaspoon vanilla extract
    • ½ cup granulated sugar
    • 1 cup freshly squeezed orange juice
    • 2 cups fresh berries, such as blueberries, raspberries, or huckleberries
    • For the berry compote (optional)::

For the berry compote (optional): Place all of the ingredients in a medium saucepan, stir to combine, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the compote has thickened, about 1 hour. Remove from heat and let cool slightly. For...

View full recipe at Chow

Comments

Variations on Gluten-Free Pancakes

  • Gluten Free Pancakes
    • grapeseed oil for sautéing
    • ½ teaspoon baking soda
    • ½ teaspoon celtic sea salt
    • 1 ½ cups blanched almond flour
    • 1 tablespoon vanilla extract
  • Gluten Free Pancakes
    • grapeseed oil for sautéing
    • ½ teaspoon baking soda
    • ½ teaspoon celtic sea salt
    • 1 ½ cups blanched almond flour
    • 1 tablespoon vanilla extract
    • +1 other ingredients

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