Coconut pancakes

Coconut Pancakes, In 3 steps

Dairy Free, Gluten Free

Modified for Bob's Red Mill

Can be made up ahead of time in your blender and stored in refrigerator or mixed in your mixer and cooked fresh.

Ingredients:

1 Cups Brown Rice Flour
2/3 cup Coconut Flour
4 Tablespoons Potato Starch
2 Tablespoons Baking Powder
1 Tablespoon White sugar
1 Tablespoon Brown Sugar
3 Eggs
1 1/2 cups Coconut Milk
1 1/2 cups Almond Milk
1/3 cup lemon juice

Directions:

1-Mix both milks and lemon juice and set aside.

2-Mix all dry ingredients together. 
In Blender:Pulse dry ingredients a few times to mix together.
In Mixer:Blend dry ingredients together just for a few seconds.

3-Add wet ingredients.
In blender: Blend until well mixed
In Mixer: Mix until well mixed and creamy.

If batter is to think add a little extra milk.  But gluten free pancakes have a little thicker texture so don't add to much if any. These could easily make great waffles as well.  I haven't tried it because my kids prefer pancakes but give it a try!

In mixer: Cook on hot griddle, and enjoy!

In blender: If storing pancakes over night.  Place lid on blender and place blender in refrigerator until morning.  In the morning pusle the made up batter on blender a few times to mix it up once again and cook on hot griddle.