Gluten Free Pancakes
These delicious pancakes are quick and easy to make...the perfect way to start any morning. My kids love these pancakes, and since they freeze really well there will always be a healthy breakfast choice...even on a busy morning. These pair perfectly with fresh fruit (especially berries) or maple syrup. But...they are also yummy plain because they are light and super fluffy. I love heating a little Organic Valley Ghee on the griddle, so the pancakes come out perfectly every time.
Ingredients
- 1 1/4 C Bob's Red Mill Brown Rice Flour
- 1/4 C Bob's Red Mill Arrowroot Flour
- 1/2 t Bob's Red Mill Xanthan Gum
- 3 1/2 t Baking Powder
- 1 T Raw, Organic Honey
- 1 1/4 C Milk
- 1 Egg
- 3 T Unsalted Butter, Melted
- 1 T Organic Valley Ghee
Instructions
- Sift together the brown rice flour, arrowroot flour, xanthan gum and baking powder. Add the honey, milk, egg and melted butter to the flour mixture and mix until smooth. Add the ghee to your griddle or pan and heat over medium heat. Pour about a quarter cup of batter per pancake. Once pancakes start to bubble, flip and cook until done. Serve warm and enjoy!
Notes
These are delicious with maple syrup or fresh fruit. 