Oh yeah! No more Bisquik? WHO CARES!!! This batch of pancakes was the best everrrrrrrrr. Wheat or no wheat. Hands down. And you can trust me on that one because I have won actual awards for my wheat products people. Actual awards. Now that I can’t have the wheat (or the Bisquik for that matter) the pancakes around here have been pretty sad, and wierdly chewy.
But this is a recipe you can write home about. I doubled the recipe and put most of them in the freezer for quick breakfasts and snacks. I heart the freezer.
- 1/4 C sugar
- 2 T softened coconut oil
- 2 T safflower oil
- 1 egg replacement (= 1 T ground flax meal + 3 T HOT water)
- 3/4 C brown rice flour
- 1/2 C potato starch (or 1/4 potato and 1/4 arrowroot)
- 1/4 C tapioca starch
- 1/4 tsp soda
- 1/4 tsp xanthan gum
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 1/2 tsp vanilla
- 1/2 C rice milk + 1 tsp vinegar = “buttermilk”
- 1/2 coconut milk
Mix on high speed for one minute after incorporating all ingredients on a slower speed. Refrigerating the batter before cooking works well.