Good as Ma’s [Gluten Free] Hot Cakes!

Gluten Free Goodness

Growing up our family had Hot Cakes! My mom made huge batches and kept a non-stop supply of batter in the fridge. Hard to replicate her recipe using gluten free flour. This adaptation nails Mom’s, if you sub in butter for the coconut oil, though we like the coconut oil version best.

Good As Ma's [Gluten Free] Hot Cakes!

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Revised and adapted from the Blackbird Bakery Gluten Free Cookbook.

Servings

20-ish cakes

Servings 20-ish cakes

Good As Ma's [Gluten Free] Hot Cakes! 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Revised and adapted from the Blackbird Bakery Gluten Free Cookbook. Servings 20-ish cakes Servings 20-ish cakes

Ingredients

• 3/4 C Almond Flour
• 1 C Millet Flour
• 4 tbsp White Rice Flour
• 2 tsp Guar Gum
• 1 tsp Pink Himalayan Sea Salt
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1-2 tbsp Raw Agave (To personal taste)
• 1-2 tbsp Real Vanilla (To personal taste)
• 4 Lg Eggs beaten
• 4 tbsp Coconut Oil melted, not hot
• 2 C Organic Buttermilk so worthy

Units:MetricUS Imperial

Instructions

1. Mix together dry ingredients in large mixer bowl. Then add eggs, buttermilk, vanilla, agave and melted coconut oil.
2. Liberally coat nonstick electric skillet with coconut oil. Heat to medium. Add about 1/4 C batter for each cake.
3. Cook on one side until bubbles form and begin to pop. Flip. Finished when centers are no longer poofy.
4. Enjoy plain or topped. Treat yourself and the cakes with respect. There's no comparison to 100% maple syrup vs the pretend stuff ... your tastebuds and your tummy will thank you.
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