Best Gluten-Free Pancakes Ever

READY IN: 55minsYIELD: 16 Pancakes

INGREDIENTS

  • 1cup banana flour
  • 1cuprice flour
  • 2teaspoonsguar gum
  • 2teaspoonsbaking powder
  • 2tablespoonshoney
  • 1tablespoonactive dry yeast
  • 1teaspoonsalt
  • 2cups macadamia milk
  • 3eggs
  • 3tablespoons melted butter
  • 2tablespoonsolive oil
  • NUTRITION INFO

    Serving Size: 1 (132) g

    Servings Per Recipe:8

    Calories: 284.4

    Calories from Fat 110 g 39 %

    Total Fat 12.3 g 18 %

    Saturated Fat 5.3 g 26 %

    Cholesterol 89.7 mg 29 %

    Sodium 477.4 mg 19 %

    Total Carbohydrate36 g 11 %

    Dietary Fiber 1.3 g 5 %

    Sugars 4.5 g 17 %

    Protein 7.8 g 15 %

    DIRECTIONS

  • Place 1/4cup of warm macadamia milk and a tsp of honey in a bowl, add the yeast and let sit for 5 minutes.
  • put all the dry ingredients in a large mixing bowl.
  • in a separate bowl whisk together the eggs, macadamia milk, oil and butter.
  • Add the wet ingredients to the dry, add the yeast mixture and mix well.
  • Loosely cover the mixing bowl and let it sit at room temperature for 30-45 minutes.
  • Heat a cast iron skillet or non stick pan over medium heat –I used butter to cook them in, but ghee would work too.
  • Pour 1/4 cup pancakes into the pan –turn them when the edge has lost its shine and the bubbles on top pop and stay open.
  • All done –put some butter/ghee on, some organic maple syrup and ENJOY!
  • take a picture and let me know what you think.
  • Source: Read Full Article