Light & Fluffy Coconut Milk Pancakes

Who likes pancakes?  (I do, I do!)  I mean, fluffy, lip-smacking pancakes, rather than the usual hard-tack sit-in-your-stomach-like-a-stone, gluten free pancakes that pre-mixes often provide?

Ooooh yeah.

I’ve been wishing to tackle making gluten free pancakes that reminded me of my Dad’s Saturday morning pancakes for a LONG time.  I finally got around to trying a few recipes I’d found through pinterest.  With a few tweaks as I’ve experimented, this is what I’ve come up with as a product of my stubbornness determination!

*does a little jig*

Note: See also my alternative fluffy pancake recipe that needs no milk or eggs and are just as scrumptious!

You’ll Need:

– 1 & 1/2 cups sorghum flour*
– 1 cup brown rice flour*
– sprinkle of cinnamon and/or quarter-inch of a vanilla bean pod
– sprinkle of salt
– 1 & 1/2 tsp baking powder
– 2 eggs
– 2 tbsp honey
– 1 can 13.5 oz coconut milk (malk!)
– 2 tbsp olive oil
– 1/2 cup water

* I use Bob’s Red Mill for the flours

To Start:

• Mix all of the dry ingredients in a bowl.
• Add and mix the 2 eggs, olive oil, and honey.
• Pour the milk in increments, mixing the batter in between pours (I usually add about a 1/4 cup at a time until the milk is gone).
• Add the water using the same method as you did with the milk.  Batter should be a nice smooth and slightly runny consistency.
• Get a griddle or skillet warmed, then add a spoonful of batter for each pancake.
• When you see air bubbles across the entire pancake, flip them over.  (Don’t let them get overdone/hard). Pancakes should be a nice golden color.  The other side should finish in less than 30 seconds.

Go crazy chowing down.  These will go like hotcakes (hah!).  ^_-