Ingredients for - Gluten-Free Pancakes
How to cook deliciously - Gluten-Free Pancakes
1. Stage
In a large bowl, whisk together the rice flour, potato starch, almonds, sugar, baking powder and salt. Choose a bowl big enough to hold all the batter.
2. Stage
In another bowl, whisk together the eggs, milk, butter and vanilla.
3. Stage
Stir the wet ingredients into the dry ingredients just until moistened. Using a whisk helps to reduce the lumpiness in the batter. Editor's Tip: While you need to avoid over-mixing gluten-containing pancakes, gluten-free cakes can't really be over-worked. Bonus!
4. Stage
Stir in the chocolate chips if using. Editor's Tip: If some people want chips and others don't, you can also leave the batter plain and top pancakes with chips on the griddle (do it just before you flip the cake).
5. Stage
Preheat a griddle, a cast-iron skillet, or your favorite pancake pan over medium heat. Once hot, lightly grease the griddle. Editor's Tip: We like to use clarified butter, which won't burn. You can also use canola oil.
6. Stage
Working in batches, pour batter by 1/4 cupfuls onto a hot griddle. Cook until bubbles on top start to pop and bottoms are golden brown. Flip the pancakes. Cook until the second sides are golden brown. Continue cooking batches of pancakes until the batter is gone. Editor's Tip: To keep your cooked pancakes warm, we suggest piling them onto a plate and covering them with aluminum foil, or holding them in a low (around 200°F) oven.
7. Stage
Serve pancakes with extra chocolate chips if you like. They also taste delicious topped with butter and maple syrup.
