Pancakes are one of my favorite foods. When I was little, my parents made pancakes for us every weekend: round pancakes, bear pancakes, turtle pancakes, initial-letter pancakes. And they were delicious!

These days, gluten, soy, eggs, and dairy aren’t my friends, but I really don’t like the idea of giving up my pancakes just yet. So, after some trial and error, I’m happy to present “The Free” pancakes. These are super fluffy from using a lid on the skillet… sort of baking them. The coconut oil gives the outside a crispy, savory crunch. I like to top these with honey or warmed berries. These are also perfect for adding fillings: berries, chocolate chips, nuts, peanut butter chips, crumbled bacon!

Fluffy Skillet Pancakes

Ingredients:
2 cups Brown Rice Flour
1 cup Bob’s Mill general purpose gluten-free flour
4 Tablespoons honey
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2- 3/4 teaspoons-ish salt (I use my hand, what can I say?)
1 1/2 teaspoons cinnamon
1 teaspoon gluten free vanilla
3 Tablespoons apple cider vinegar
about 3 Tablespoons reconstituted milled flax seed
2 1/2 cups almond milk

Whisk dry ingredients together, then stir in To cook, melt coconut oil in a non-stick skillet on medium heat. Cooked covered with a lid. This will help them rise, and make deliciously cakey and crispy pancakes. If they are not covered, they will not rise as well.

These are sturdy enough to hold nuts, chocolate chips, peanut butter chips, bacon pieces, or berries. So, when the pancake starts rising, customize away!

* The batter is very thick, it should glop and not run. I make the pancakes about 5 inches in diameter. This recipe will make 15-18 5 inch pancakes.

*To make these nut-free, you can use coconut milk, they just won’t rise as well.

Enjoy!!