A Winning Trio Combo – whether you need gluten free or not
These pancakes don’t need butter or syrup although I do believe in gilding the lily. The use of rice flour makes them thinner and a little crispier around the edges than a traditional pancake, but the yum factor is definitely a ten.
- 1.5 cups rice flour
- 3 Tbsp sugar
- 1.5 tsp baking powder
- ½ tsp salt
- 1.5 cups milk
- 3 Tbsp melted butter –unsalted or lightly salted
- 2 large eggs
- ½ tsp vanilla
- ½ c. chopped pistachios
- ½ c. chocolate chips
- 1/3 c. flaked coconut
You can be a little generous with these last three ingredients!
Mix the dry ingredients in a mixing bowl. Whisk together milk, eggs, vanilla. Pour over dry ingredients and mix together until ingredients are combined adding the melted butter as you mix, Fold in the nuts, chips and coconuts.
Heat a griddle on the stove top at medium heat. Melt ½ Tbsp butter on the griddle and spread it around. Spoon about ½ cup of batter on the griddle at a time to make as many pancakes as you can easily maneuver on the griddle.
When the pancakes have bubbles all over the top—some popped, flip them over. When the underside is brown remove to a warm plate or to a plate in a warm oven. Repeat the process until you use all the batter. Add more butter to the griddle as needed.
Serve with good maple syrup and butter. You can roll them up and fill them with whipping cream, too, and garnish with a little more of the pistachios, chips, and coconut.