Gluten-free Cream Cheese Pancakes
A classic American breakfast turned gluten-free. The cream cheese lends it's distinct, subtle favor for a moist cake. We included honey for its natural sweetness and a bit of flax provides wholesome nutrients to this breakfast without being too overpowering in flavor or texture.
- Dry ingredients
- brown rice flour - 1 cup
- cornstarch - 1/2 cup
- tapioca flour - 1/4 cup
- flax seed, ground - 1/4 cup
- baking powder - 1 tbsp
- kosher salt - 1/2 tsp
- xanthan gum - 1/4 tsp
- Wet ingredients
- milk (plus more if you want thinner pancakes - 1 cup
- eggs - 2
- cream cheese, room temperature - 2 tbsp
- sugar - 1/4 cup
- vegetable oil - 1/4 cup
- honey - 2 tbsp
- vanilla extract - 1 tsp
In a medium bowl sift together all the dry ingredients. In a separate medium bowl, beat together all of the wet ingredients. Slowly stir in the dry mix to the wet ingredients until just mixed, being careful not to over mix. (Leaving a few lumps is ok.) Let stand for 5 minutes to thicken.
Lightly oil a griddle and preheat on medium to medium high heat (approximately 325 to 350 degrees F). Pour batter in 1/4 cup increments and let pancakes cook for approximately 3 minutes. Flip and cook for another 1 1/2 minutes or until cooked through. Serve with butter, maple syrup or your favorite toppings.
Gluten-free Cream Cheese Pancakes on the griddle.