Deliciously Simple Fluffy Gluten Free Pancakes

by Kay Kasser

 

2 tbs of melted coconut oil (we use Dr Bonner’s)

1 egg

¾ cup lactose free whole milk

2 tbs fresh lemon juice

2 tbs finely ground organic coconut palm sugar*

1 cup of gluten free all-purpose flour (we use Bob’s Red Mill Gluten Free All-Purpose Flour)

1 tsp gluten free baking powder (we use Clabber Girl)

½ tsp baking soda

¼ tsp allspice or nutmeg or cinnamon

A scant ½ tsp of salt

1 tsp vanilla extract

Additional coconut oil or lactose free butter for the skillet

 

*Grinding the coconut palm sugar in a small food processer to a finer consistency, helps it to be more easily incorporated into the batter.

 

Instructions:

Gently stir lemon juice into the milk to create lactose free buttermilk, set aside for 5 minutes. In a bowl, stir together sugar, baking powder, baking soda, salt and allspice. Pour “buttermilk” into a medium size bowl, add egg, vanilla, melted coconut oil and whisk together. Slowly add dry mixture into the milk mixture, whisking until smooth. Heat a lightly oiled griddle or frying pan, over medium heat. Scoop the batter onto the griddle using a ¼ cup measuring cup for each pancake. Makes 10-12, light, fluffy, gluten free, crazy delicious, pancakes.  Happy Eating!