Deliciously Simple Fluffy Gluten Free Pancakes
by Kay Kasser
2 tbs of melted coconut oil (we use Dr Bonner’s)
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.
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!