The gluten-free goddess comes through again with this super easy and YUMMY GF pancake recipe!  I've made GF pancakes before with the pre-made mixes but this was my first attempt at making batter from scratch.  I mixed up the dry ingredients the night before (we had to be on our bikes by 9 and anything I can do to stay in be longer, I will :) so everything was ready to go in the morning!  A few things to note: make sure your batter is runny enough, if it is thick add more liquid, my first pancake came out a bit odd because the batter was too thick, so the pancake was too thick and didn't cook well in the middle.  Also this recipe calls for soy milk but I used almond milk.  I also didn't have any almond extract in the house so I just doubled the vanilla and they were perfect!

Dry ingredients: 

1 3/4 cups sorghum flour (this is my favorite GF flour for any recipe)
1/4 cup buckwheat flour 
1/4 cup almond flour 
1/4 cup potato starch (not flour) or tapioca starch
1 1/2 teaspoons baking powder 
3/4 teaspoon fine sea salt 
3/4 teaspoon xanthan gum 

Wet ingredients: 

1 cup soy milk (or milk of choice) 
1 cup water 
2 organic free-range eggs, beaten 
4 tablespoons organic coconut oil (make sure you melt the coconut oil, its solid at room temp)
1 tablespoon honey or raw agave nectar 
1 teaspoon bourbon vanilla extract 
1 teaspoon almond extract

Instructions (all from the gluten free goddess blog, I take no credit;): 

Heat a griddle on medium-high heat. If your griddle requires greasing, do that now. 

In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick. 

Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough. 

Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go. 

When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don't over cook. Overcooking pancakes makes them tough.

To keep warm- or eat immediately? The truth is- gluten-free pancakes are best eaten straight off the griddle- while hot and tender. If you keep these warm in the oven they may toughen a bit. 

If the batter thickens as it stands, add a little more liquid to thin it. 

Serve with warm maple syrup. 

Serves 4.  Enjoy!:)

Read more: http://glutenfreegoddess.blogspot.com/2011/08/karinas-gluten-free-pancakes.html#ixzz2qrOaD8Mp

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