GLUTEN-FREE Light-As-A-Feather Pancakes

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

GLUTEN-FREE  Light-As-A-Feather Pancake Mix

4 cups gluten free flour

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

8 eggs beaten

5-7 cups buttermilk

1/2 cup and 1 TABLESPOON vegetable oil

Mix all dry ingredients in a large bowl with a wooden spoon.

Mix all wet ingredients in a medium bowl with a whisk.  

Note for the buttermilk:  You may need all 7 cups but start with 5 and add 1/2 cup at a time until you have your desired consistency.

Add wet ingredients with the dry ingredients mixing thoroughly with the wooden spoon.  The batter will be lumpy, not smooth… so don’t be surprised!  

Grease your pan or skillet with Pam spray or butter.

Turn heat to medium and let your pan or skillet get hot before pouring on the pancake batter.

For each pancake pour about a 1/4 cup of batter, cook on medium heat until bubbly and the edges are slightly dry (about 2-3 minutes per side).

Serve with fresh berries or warmed syrup.

Add sliced bananas - fresh blueberries... it's up to you to find something!
this plain gluten-free pancake has endless possibilities
and varieties to add to your breakfast arsenal.

NOTE FOR BANANAS:
spray pan or skillet and additional time before flipping to cook the
banana side; this will caramelize bananas while cooking as pictured above. 

Just to be obnoxious and see if y'all are reading the
additional information in the posted  photos...
a 1/2 cup is shown instead of the noted 1/4 cup portion for measuring.
...I just fill it half full for pouring.   :0)

Turn heat to medium and let your pan or skillet get hot 

before pouring on the pancake batter.

For each pancake pour about a 1/4 cup of batter, 

cook on medium heat until bubbly and 

the edges are slightly dry (about 2-3 minutes per side).

This golden brown hue makes me happy every time.

Some of our family favorite toppings!

Something I started a few years ago...

This silly holiday is a highly anticipated event now.
Did you know Napoleon could be so cool???

The GREEN version is quite spectacular...
it should be noted that this batter is perfect for
"pancake art" because of the white rice flour, the
colors stay their true hue.

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