serves 5-6 INGREDIENTS:
2 cups of Graziella’s Gluten Free Flour Blend (if using a different blend that doesn’t contain xanthan gum, add 1 teaspoon)
1/4 cup coconut sugar
21/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups coconut milk mixed with 2 tablespoons white or apple cider vinegar to create a faux buttermilk
1/4 cup melted unsalted butter, plus some for frying
2 tspn vanilla
Directions: In a large bowl sift together the flour, coconut sugar, baking powder, baking soda, and salt and set aside. Beat the eggs in a medium bowl and set aside. Add the melted butter to the coconut buttermilk in a measuring cup (with vinegar mixed in), and then slowly pour it into the egg bowl while stirring. Slowly stir together the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Note*. Heat some butter in a skillet or griddle over medium heat. Using a small ladle, pour the batter into circles onto heated pan. Cook for 2 to 3 minutes on each side. Best when hot off the griddle. Enjoy!
P.S. You can make a double batch and freeze some, then heat them like any store- bought frozen pancake in the toaster oven.
*Note: Over mixed batter will result in flat, heavy pancakes. Lumps are good!
Watch my video recipe for technique on Youtube! Please note: the type of flour I use has now changed (with growing knowledge of course), so please use the one listed in this written recipe, my own very easy and versatile Gluten Free Flour Blend