THE PERFECT LITTLE GLUTEN-FREE PANCAKE RECIPE.

PERFECT LITTLE GLUTEN-FREE PANCAKE RECIPE!

Long have I searched for the perfect gluten-free pancake!! LONG!!!! Needless to say, they are always either too dense, too earthy tasting, too gooey, too something...too anything except a delicious pancake! I don't have to stay away from gluten, but I do find that my digestion is way better in general when I don't have it often. I also don't have to be dairy-free anymore, but I had to be dairy-free for so long when I nursed my daughter that I just became accustomed to cooking without cow's milk. I love creating recipes of my own. Sometimes they are amazing and sometimes they are...well, not. But the last two mornings I have created my own recipe of pancake (I will include two ways) and they were fantastic!!! Like seriously! Fluffy, soft, crispy on the edges and it LOOKS and TASTES LIKE A PANCAKE!!!! They cook fast and easily and properly!

I'd like to touch on the one main flour I used though since not everyone is familiar with it. Cassava flour. So, cassava is native to Brazil and is a starchy type of root. Its rich in carbohydrates (especially the good ones) and fiber. It's loaded with C and folate and actually helps you consume more magnesium and copper. It has an earthy smell, but bakes up way less earthy tasting! I use Moon Rabbit Cassava Flour from Amazon which is fresh and tasty. And my favorite coconut oil is Dr. Bronners.

   

Two other things really quickly before the recipe: I used butter on my cast iron pan, but you can easily use ghee or coconut oil to fry them on. Also, I used Bob's Red Mill Tapioca Flour with it one day and Bob's Red Mill Gluten-free Flour another day. 

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Without further ado...drumroll....

**VERY IMPORTANT - I USE DUCK EGG WHICH RENDERS A MUCH LIGHTER AND FLUFFIER BAKED GOOD THAN CHICKEN EGG** USING CHICKEN EGG MIGHT NOT BE THE VERY SAME**

Perfect Little Gluten-Free Pancakes

1/4 cup - Moon Rabbit Cassava Flour

1/4 cup - Bob's Red Mill Tapioca Flour *My FAVORITE ONE*

(But you can the Gluten-Free mix too instead of the tapioca)

1 Tbsp - Bob's Red Mill Coconut Flour

1/4 tsp - sea salt
1tsp - baking powder

1/2 tsp - organic sugar

1/4 tsp - pure vanilla extract

1/2 cup - organic rice milk

1 Tbsp - melted coconut oil

2 DUCK EGGS OR 4 CHICKEN EGGS

Mix all ingredients until there are no lumps and make 4 inch cakes on a hot griddle or cast iron pan. I used butter (just because I happened to want to that day), but you can use coconut oil or ghee. You'll see them bubble up and you'll know it's ready to flip. Stack and enjoy!!!!

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