Master Pancakes (GFCF)

From Candes' Kitchen

• 2 cups gfcf flour (like Bob's Red Mill gfcf All Purpose)
• 1/2 teaspoon Xanthan Gum
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/8 (extra-large pinch) salt
• 2 eggs
• 1 cup coconut milk
• 1 1/2 cups water

Pre-heat small frying pan or griddle to low-medium heat (4 on a dial)

In medium bowl combine flour, xanthan gum, sugar, baking powder, and salt. Sift once and set aside.

In large bowl combine coconut milk, eggs, and water. Wisk well.

Slowly add dry mixture to wet mixture, stirring as you go. mix for 1 minute in electric mixer or 100 strokes by hand, scraping down sides and bottom occasionally.

Ladle, spoon, or pour batter into pan or onto griddle until pancake reaches desired diameter. Let cook uncovered until top of pancake forms bubbling holes all across it's surface. Carefully flip and cook 1 minute linger. Check pancake to make sure there are no 'wet' spots. Remove to plate. Repeat until batter is gone.

TIP: I use Crisco Butter Flavored Cooking Spray to grease pan.

Variations:

Cinnamon Pancakes: add 1/2 teaspoon ground cinnamon to dry mixture.

Banana Pancakes: add 1 large banana, mashed well or pureed, to wet mixture.

Vanilla Pancakes: add 3 teaspoons vanilla to wet mixture.

Chocolate Pancakes: replace 1/2 cup flour for unsweetened gfcf baking cocoa powder (like Girardelli Baking Cocoa Powder)

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