Gluten Free Pancakes/Waffles

GF Pancakes/Waffles

Modified from The Fannie Farmer Cookbook

1/2 cup organic coconut flour

3/4 cup organic brown rice flour (or gluten free flour of your choice)

1/4 cup golden ground flax seeds

1/2 tsp xanthum gum

1 tsp baking soda

1/2 tsp salt

2 Tbsp organic sugar

3 organic eggs

1 1/2 cups buttermilk or whole yogurt

1/2 cup melted coconut oil or avocado oil

1/4-1/2 cup whole milk

Mix baking soda & buttermilk in a 2 cup measuring cup and set aside (volume will increase).

Place all other dry ingredients in a medium size mixing bowl or stand mixer & mix at low speed until blended. Add all liquids at once to dry ingredient mix (start with 1/4 cup milk) and beat at medium speed until airy in texture. Keep adding milk, if necessary, to achieve moist airy texture.

Note: Batter will not be pouring consistency...will be more like an airy dollop.

For Pancakes: Melt a tablespoon coconut oil in nonstick skillet over medium heat. I use a 1/3 cup measuring cup and small rubber spatula to transfer batter to skillet. May need to use spatula to gently flatten out the batter and make even thickness. Pancakes will be puffy and slightly dry around edges when time to flip. I have concluded the lower the temp and longer the cooking time makes the centers cook evenly and keeps the bottoms from cooking too fast.

For Waffles: I use the old four square waffle iron to make waffles so not sure how this will work with a Belgium waffle maker...let me know how it works if you try it.

Preheat waffle maker to medium heat and liberally coat with coconut oil between each waffle (I no longer use nonstick spray but you could if desired). 

I place 4 small dollops of batter in a square pattern and gently spread with spatula until they meet. Cook until done. Try not to "look inside" by prying apart as this tends to separate the waffle in the middle (I learned this by experience). 

Top with your favorite topping and enjoy!