Pancakes Gluten-Free

By tinathorn

Ingredients

• 3/4 cup brown rice flour
• 1/4 cup + 2 tablespoons sweet white sorghum flour
• 1/4 cup tapioca starch
• 1 1/2 tablespoons white sugar
• 1 1/2 tablespoons baking powder
• 1 tsp xanthan gum
• 1/2 tsp salt
• 1 egg, divided
• 1 cup almond milk
• 1 – 1 1/2 teaspoons vanilla
• 1 – 2 tablespoons sour cream
• 3 tablespoons vegetable oil
• 1 tablespoon melted butter

Details

Servings 1
Adapted from thedailysouth.southernliving.com

Preparation

Step 1

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Southern Living

Pancakes So Good, You’ll Never Believe They’re Gluten-Free
April 14, 2015 | By The Little Dixie Cook | Comments (5)

Photo Credit: Courtney Bryant
Photo Credit: Courtney Bryant

When food blogger, Courtney Bryant of The Little Dixie Cook, went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!

The Little Dixie Cook’s Gluten-Free Pancakes

Ingredients:

¾ cup brown rice flour
¼ cup + 2 tablespoons sweet white sorghum flour
¼ cup tapioca starch
1½ tablespoons white sugar
1½ tablespoons baking powder
1 tsp xanthan gum
½ tsp salt
1 egg, divided
1 cup almond milk
1 – 1½ teaspoons vanilla
1 – 2 tablespoons sour cream
3 tablespoons vegetable oil
1 tablespoon melted butter
Directions:

In a medium bowl, sift all dry ingredients—brown rice flour and next six ingredients— together. Set aside.
In a small bowl, whip the egg white until light and fluffy. Set aside.
In a large bowl, add wet ingredients (except butter) and mix together well with a hand mixer.
Add dry ingredients to wet ingredients and slowly mix together with a wooden spoon until just combined. Add melted butter and mix well.
Fold egg whites into batter. If the batter seems too thick, add another splash or two of almond milk.
Heat skillet over medium heat, and spray with nonstick cooking spray.
Scoop batter onto skillet using ¼ measuring cup. Be patient with this step, gluten-free batter can sometimes be sticky. Use the back of a spoon to flatten out the batter a bit and to get a nice round pancake shape.
Cook pancakes for 4 – 5 minutes per side, or until golden brown and cooked through.
Top with butter, maple syrup and any fruit you like.