These turned out remarkably light and fluffy, and my husband could NOT tell the difference between these and my usual pancakes.
World's Fluffiest Gluten Free Pancakes
In a medium bowl mix:
1 cup plus 1 Tablespoon King Arthur's Gluten Free Flour (NOT gritty like some GF flour mixes)
1 tsp baking powder
1/2 tsp xantham gum
1/2 tsp baking soda
1/2 tsp salt
1 Tablespoon of sugar
In another bowl whisk together:
3/4 cup goat milk kefir (goat milk kefir is easy to digest if regular dairy is hard on you)
1/4 cup coconut or almond milk
1 large egg or equivalent egg substitute
2 tablespoons Earth Balance soy free buttery spread (or butter), melted, then cooled slightly
a few drops of vanilla extract
Note: To make a vegan version using egg substitute, you can replace the cup of liquid with nut milk, simply thicken first replacing 2 tsps. of the liquid with lemon juice or apple cider vinegar and let sit 5 minutes
Mix wet and dry ingredients just til combined. Batter will be pretty thick. Cook on an oiled griddle on medium heat, turning to low as they are almost done to completely cook through without over-browning. Make fairly small pancakes to make them easier to flip.
Serve with buttery spread and maple syrup.
Made nine 3 1/2 - 4 inch pancakes.
Dang those do look good and fluffy! Looks like you staged them well for the photos too!
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