Rise and Shine Pancakes – Gluten Free

Rise and Shine Pancakes – Gluten Free

  • PREP
  • COOK
  • SERV


  • ¼ cup almond flour plus 2 tablespoons
  • ½ cup millet flour
  • 2 tablespoons rice flour
  • 1 teaspoon guar gum or xanthan gum
  • ½ teaspoon Celtic sea salt (fine)
  • ½ teaspoon baking soda
  • ½ teaspoon Rumford baking powder
  • 1 teaspoon cinnamon
  • 2 large eggs (beaten)
  • 1 cup buttermilk (organic)
  • 2 tablespoons ghee (melted)
  1. Preheat the oven to 170° F.
  2. In a large bowl, combine the dry ingredients and stir with a whisk to blend (you can keep the blend in an airtight container in a cool, dry place for up to three months).
  3. Add the eggs, buttermilk, and melted butter to the dry ingredients and stir just until smooth. Do not overmix it.
  4. Heat a large skillet or griddle over medium-low heat. Melt about a teaspoon of ghee or coconut oil. Test that the surface is hot enough by running your hands under the faucet to wet your fingertips; then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes.
  5. For each large pancake, pour ¼ cup of batter into the pan. Cook until bubbles form on the top of each pancake; flip and cook until golden brown on the bottom.
  6. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter, slicking the skillet with a small amount of ghee or coconut oil occasionally, as needed.

Variations: Try adding fresh fruit, such as ½ cup of blueberries or sliced bananas, and a few dashes of cinnamon. Add the ground cinnamon directly to the batter and whisk to incorporate. Simply sprinkle the fresh fruit on top of each pancake before you flip it over.