Sunday, January 16, 2011

April's Gluten Free pancakes

April's Delicious Gluten-Free Pancakes

This is a great way to use your flours. It is more economical than the mixes and tastes great. ENJOY!

Serves 10

  • 1 cup Aprils gluten free flour blend
  • 1/3 cup clear jel
  • 4 tablespoons dry buttermilk powder
  • 15 drops vanilla creme stevia
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 3 tablespoons canola oil
  • 2 cups water or i like to use seltzer or club soda
For a change.....Add 1 tbsp lemon juice, 1 tsp lemon zest and 1 tsp poppy seeds.


  1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir  eggs, water, and oil until well blended and add to dry and stir till few lumps remain.
  2. Heat a large, well-oiled skillet or griddle over medium high heat. 350' Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice. 
A great toppind for oatmeal or pancakes is this:
Blueberry Sauce:
2 T cornstarch
2/3 cup cold water
2/3 cup sugar
1 t. fresh lemon juice
pinch of salt
2 cups blueberries, fresh or frozen
In medium saucepan, dissolve cornstarch in cold water.
Add sugar, lemon juice and salt.  Stir over medium heat
until thick.  Gently stir in blueberries.  Refrigerate sauce
until serving.  Serve sauce hot or cold. Great on many things!
My dear sister is Christ Julie Schweinsberg shared the blueberry sauce with me!

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