In the Kitchen: Gluten-Free Cocoa Pancakes
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Happy Monday! How about these gluten-free cocoa pancakes to start off our week? YUMMY!
Recipe and photo via ATX Gluten Free.
Ingredients:
- 4 oz. brown rice flour
- 3 oz. sweet sorghum flour
- 1 oz. tapioca starch
- 1 teaspoon salt
- 1 ½ teaspoon baking powder
- 8 oz. water
- 2 eggs
- 2 oz. extra virgin olive oil
- ½ teaspoon vanilla
- 2 tablespoons cocoa powder
Instructions:
Measure dry ingredients using a kitchen scale, place all in large bowl. Add salt and baking powder. Whisk to aerate dry ingredients. Add in egg, water, olive oil and vanilla. Mix until ingredients are combined and smooth. Preheat skillet to medium-high heat. Make sure it is warm before adding oil. Add cooking oil and pour pancake batter onto skillet in small circles. Cook until golden brown on edges, there will be bubbles around the edges also, and flip to finish cooking, about 1-2 minutes. Serve warm.
