If there is one thing this girl loves, it is pancakes. Today I am sharing a recipe for gluten-free pancakes that taste as light and fluffy as our gluten-filled variety, but are perfect for creating for those who cannot tolerate gluten.
Fluffy gluten-free pancakes are easier to create than you might think, it just requires the right measurements, a good flour, and a little milk on hand if your batter gets too thick. Before we made the switch to gluten-free, I loved to throw wheat germ into our hearty wheat-filled pancake. No wonder I felt so awful after our Sunday brunches!
Now we have substituted our wheat love-fest with flax seed in our pantry for our pancakes and energy bites, a deliciously healthy addition to just about anything, and still get that taste and texture that I love. As with all my favorite pancake recipes, it is laced with cinnamon and vanilla while these pancakes get their sweetness from a little honey.
When I first discovered that I had to go gluten-free, my best friend recommended a book called, “Gluten-Free on a Shoestring.” (affiliate link) I treated myself to the cookbook for Christmas and loved that the author relied upon one all-purpose mix to make almost all of her recipes.
I placed my first order for Better Batter after reading it and started testing recipes with this cup-for-cup substitute shortly after buying it. None of us could believe how good everything had tasted and with very little adjustments in our favorite family recipes.
I immediately wrote the company and asked if they might be interested in a partnership. I truly believe in their product and how it can help beginner gluten-free chefs overcome their difficulties with baking. Not only did they send me some products for our recipes, but they also are offering valuable coupon codes for our readers to try their flour too.
Not only does the flour perform well, but it is much more affordable than other flours on the market. You can even buy their product in bulk to snag additional savings.
What are the Ingredients In This Flour?
The flour I have featured today is an an all-purpose flour substitute that you can use as a cup-for-cup substitute in your recipes. The packaging states that it contains: Rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin (lemon derivative). It is the blend of these flours that makes it such a great performer in baking recipes. I hope that helps!
How Can I Save Money On This Flour?
I truly believe you will love this flour and am so excited that Better Batter is sharing some coupon codes with our readers to help them save even more. This month you can use the coupon code XNF6EBYK4JRT for $8 off ANY SIZE ORDER.
That’s right, I said ANY SIZE!
I hope you can take advantage of the savings and can enjoy a stack of these delicious pancakes in your home!
Author: Amy Clark
Recipe type: Breakfast
- 2 cups Better Batter All-Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons flax (optional)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons honey
- 2 eggs, lightly beaten & at room temperature
- 6 tablespoons unsalted butter, melted and cooled
- 2½ cups milk (or milk substitute)
- Heat your griddle or nonstick pan and coat generously with butter.
- In a large bowl, place the flour, baking powder, baking soda, flax, cinnamon, and salt in and whisk to combine.
- Create a well in the center of the dry ingredients, and add the eggs, butter and milk, one at a time, blending well after each addition. Add vanilla and honey and continue to mix until the batter comes together and there are no lumps.
- Working quickly, ladle the pancake batter on the griddle surface, and allow to sit until bubbles begin to appear on the surface (2 to 3 minutes). Flip and continue cooking for another 1 to 2 minutes, or until the underside is browned.
- Remember that your batter thickens as it stands and may require more milk to keep your batter in a pourable consistency.
- Serve with fresh fruit and maple syrup.