Ingredients
  • 1 cup freshly ground garbanzo flour
  • ⅔ cup freshly ground sorghum flour
  • ⅔ cup freshly ground sweet rice flour (I used ground sushi rice to make sweet rice flour), corn starch or arrowroot
  • ⅔ cup tapioca flour (I ground cracked tapioca beads to make the tapioca starch/flour)
  • 2 teaspoons dry baking yeast
  • ¾ teaspoon salt
  • ¾ teaspoon xanthan gum, guar gum or ground chia seeds
  • 3 cups gluten free dairy free milk substitute of choice (ie: almond, rice, etc.)
  • 3 large eggs
  • 6 tablespoons light tasting olive oil or 4 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
Instructions
  1. Whisk the dry ingredients together in a bowl. Mix the wet ingredients together until combined, then add to the dry ingredients. Stir until well blended together. There will still be some lumps, but try not to have too many. Cover batter and place into the refrigerator for 8 hours or overnight.
  2. When you are ready to cook pancakes, heat a skillet over medium heat. Oil pan. Stir pancake batter and pour about 3 tablespoons of batter per pancake into the hot oiled skillet. Cook until bubbles appear and the bottom of the pancake is golden brown, then using a thin edged spatula flip pancake, cooking the other side. Serve with your favorite topping and enjoy!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-dairy-free-overnight-yeasted-pancakes/