You can make these dollar-sized pancakes but that is too small for us, so we call these five dollar pancakes instead.
Whatever size they are, these are the best gluten-free pancakes you have ever had! I love making them with all sorts of whole grains, but you don’t have to. Either way, they are sure to please everyone in the family!
Watch for the mix which is coming soon…
- 3 eggs
- 2½ c milk (or 2½ water plus 1 c dry milk powder)
- ⅓ c oil
- 1¾ c Grandpa's Kitchen Flour Blend
- ¾ c white rice flour (or ¾ c brown rice flour for whole grain pancakes)
- ½ c brown rice flour ( or ½ c your favorite whole grain gluten-free flours)
- 3 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp sugar
- ½ tsp salt
- ½ tsp xanthan gum
- Extra milk as needed
- Mix the dry ingredients together and set aside. Beat the eggs, milk (or water), and oil in a large mixing bowl. Add the dry ingredients and mix until well blended. Ad extra milk to desired consistency, but the pancakes are OK to still be a little thick.
- Drop by ¼ c on a hot skillet at medium heat. If the skillet it too hot the outside of the pancake will cook but not the inside. Let cook until golden brown, about 1 minute. Flip and cook on the other side.
- Pancake batter saves well but pancakes will not rise as much the next day.