These gluten free pancakes have a wonderful fluffy texture. I previously hadn’t been able to find a gluten free pancake with a good texture like this. The addition of the sprouted corn flour adds a nice heartiness to it.
I’m glad to be using corn flour again to add to gluten free baked goods and to make things like corn bread and corn tortillas. I had been avoiding it for so long, because most corn is GMO and pretty much devoid of nutritional value, but this sprouted corn flour is amazing because it’s organic, non-GMO and the sprouting process allows the corn to germinate which creates additional vitamins, enzymes, improves digestion and even inactivates aflatoxins (potent carcinogens). You can find sprouted corn flour along with other sprouted flours here.
Gluten Free Pancakes:
1/2 cup almond flour
1/4 cup coconut flour (where to buy coconut flour)
1/3 cup sprouted corn flour (where to buy sprouted corn flour)
3 tbsp. ground flax seeds
2 tsp. baking soda
2 tbsp coconut sugar
1/4 tsp salt
1/4 cup milk
2 1/2 tbsp butter
2 tsp apple cider vinegar
1/4 cup yogurt
1. In a food processor combine dry ingredients.
2. Add the eggs, milk, butter and yogurt to the dry ingredients and mix.
3. Finally, add the apple cider vinegar and mix.
4. Heat up a cast iron pan on medium heat with butter in it. When the pan is hot add about 1/4 to 1/3 cup of the pancake batter to the pan. Flatten the batter a little with a spoon so it makes the pancake thinner. After a bit of trial and error, I found that flattening the batter in the pan a bit makes the pancakes easier to flip than if there’s a thick hunk of batter in the pan. It also helps the batter cook through on one side.
5. Allow the pancake to cook for about 3-5 minutes on one side, then flip and cook for a minute or so. Repeat until all the batter is gone!
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