Gluten Free Pancakes

These pancakes taste even better if you make them the night before and let the flours soak overnight. Gluten free pancakes tend to taste a little grainy compared to the regular ones. Allowing the mix to sit in the fridge overnight helps the grains to soften up and taste more like regular pancakes.

Ingredients:

2 tsp ground flax meal

2 tsp baking powder

1/2 tsp baking soda

1/4 cup coconut flour

1/2 cup arrow root starch

1/4 cup brown rice flour

Optional* 1 tbsp cocoa powder

1/2 tsp salt

6 eggs separated

2/3 cup kefir or buttermilk

2 tsp vanilla

5 tbsp butter melted and cooled slightly

2 tbsp honey or sugar (I used coconut sugar)

Preheat a skillet to medium heat.

Mix all dry ingredients well in a large bowl. 

Mix egg yolks with kefir and vanilla in a small bowl. 

Separately, whip egg whites with a whisk until frothy. 

Add yolk mixture to dry ingredients and mix until incorporated. Add honey and butter, mix well. Next, blend in egg whites until fully mixed. 

Add about a tsp of coconut oil or butter to preheated skillet. Scoop or ladle about 1/4 cup of mixture at a time, allowing it to brown a few minutes before flipping. When it is ready to flip,  you will see bubbles starting to form around the edges, as shown in the picture below. The second side should only take about 1 to 2 minutes before ready. Enjoy!