Side Pannel
Gluten--Free Pancake Bites

- Prep Time: 15-20 minutes
- Cooking Time: 15 minutes per batch
- Serves: 50+ mini muffins
Gluten--Free Pancake Bites
- Recipe Submitted by Rosemary on 11/24/2014
Category: Desserts, Pancakes & Waffles
Ingredients List
- Dry Ingredients:
- 1 1/2 cup sorghum flour
- 1/4 cup teff flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp xanthan gum
- Wet Ingredients:
- 1/3 cup coconut oil
- 1 1/2 cup nondairy milk mixed with 1 tbsp apple cider vinegar (I used coconut milk, which made the mix sweet and thick)
- 1 1/2 cup warm water
- Add-in Ingredients:
- blueberries
- raspberries
- strawberries
- peaches
- But honestly”¦ do what you want!
Directions
STEP 1: Mix your nondairy milk with the apple cider vinegar to create buttermilk. I love this part. It”™s very science-y!
STEP 2: Add the buttermilk, oil, and warm water into a mixing bowl. Mix!
STEP 3: In a separate bowl, whisk together the dry ingredients.
STEP 4: Slowly add your dry ingredients to your wet ingredients until full incorporated.
STEP 5: Use a tablespoon to scoop the batter into a mini muffin pan. Fill up the batter 3/4 full.
STEP 6: Add in your add-ins! Push them down into the batter. I put my four contenders in their own rows.
STEP 7: Bake at 350° for 15 minutes, or until your pancakes are golden brown.
STEP 2: Add the buttermilk, oil, and warm water into a mixing bowl. Mix!
STEP 3: In a separate bowl, whisk together the dry ingredients.
STEP 4: Slowly add your dry ingredients to your wet ingredients until full incorporated.
STEP 5: Use a tablespoon to scoop the batter into a mini muffin pan. Fill up the batter 3/4 full.
STEP 6: Add in your add-ins! Push them down into the batter. I put my four contenders in their own rows.
STEP 7: Bake at 350° for 15 minutes, or until your pancakes are golden brown.
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