Gluten Free Silver Dollars

Happy Friday! I'm excited about the weekend being here because I really don't have much planned, for once! That said, I'm also off from work and it's a perfect reason for me to sleep in and still have enough time to make a lazy breakfast for me and my boys. One of our favorite ways to start the weekend is with a pancake breakfast. I came across a wonderful recipe for gluten free pancakes and made them smaller for these Gluten Free Silver Dollars. Light, fluffy and a perfect canvas for syrups, butter and add-ins, these pancakes are great to make in a big batch and freeze for quick breakfasts later...

The bottom shelf of my fridge is occupied by 6 large canisters of various gluten free flours. Whenever I come across a recipe utilizing the myriad of flours I have on hand, I kinda get excited inside! So when I saw this recipe I was thrilled to make a huge batch to enjoy and also freeze. Having frozen pancakes on hand has been a great time saver on busy mornings when I only have a few minutes to come up with something. These pancakes freeze perfectly and warming up takes no more than a few seconds in the microwave...

I recently was introduced to Living Now gluten free flours. They have a line of some common gluten free flours I use along with baking mixes. Check them out when you get a chance and I love how their white rice flour and tapioca flour worked out in this recipe!

Gluten Free Silver Dollars
recipe from AllRecipes

3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

In a bowl, whisk together all the dry ingredients except the eggs, oil and water.

Add the eggs, oil and water, beating well until blended and the batter is slightly lumpy.

Heat a non stick griddle or skillet over medium high heat - using cooking spray if needed.

Using a 1/4 cup measure, scoop batter and carefully place on griddle or skillet. Cook until bubbles on the edges begin to form. Flip and continue cooking until golden brown on the bottom,

Serve with butter and maple syrup or condiments of your choice.

* Cool and place in freezer storage bag to freeze. To reheat, place in microwave for 30 seconds.

1 comment

  1. I have cranberry pancakes on the horizon for this week, maybe I'll give it a go with these!