Good Old Fashion (Gluten Free) Pancakes

Pancakes... the one breakfast/supper food I loved! Weekly we had pancakes for supper or breakfast. When I eliminated gluten out of my diet, pancakes were never the same! I couldn't find a boxed mix or a homemade recipe that was quite right. I was constantly making new recipes, often many fails or just not like the wheat pancakes I loved.

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These pancakes are versatile so feel free to make it dairy free, add whatever fruit or spices you want. I often make them dairy free but I will make them with buttermilk every so often which makes them super fluffy and more wheat pancake like. I have tried this egg free and it isn't quite the texture I like - but certainly give it a try! Everyone has a different palate and may enjoy it egg free.

These are awesome to make into mini pancake muffins for the kids snacks or lunches at school too.

Good Old Fashion Gluten Free Pancake Recipe:

Ingredients:

1 1/4 cup Bob Red Mills 1 to 1 Baking Flour

OR my homemade mixture:

3/4 cup rice flour

1/3 cup arrowroot starch

3 tbsp tapioca starch

1/2 tsp xantham gum

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1-3 Tbsp Muscovado Sugar (I used to use 3 tbsp now I use 1 tbsp)

1 tsp baking soda

1 tsp baking powder

Pinch himilayan salt

1 large egg, beaten

1 - 1 1/4 cup Coconut milk, Almond milk or Buttermilk

2 Tbsp Avocado oil OR applesauce

Combine the dry ingredients in a large bowl - Flour, sugar, soda, powder, salt.

In a separate small bowl, add the wet ingredients and mix them all together.

Pour the wet ingredients into the dry ingredients and mix well!

At this point you can make variations. My kids and husband love dark chocolate chips. I love blueberry or apple with cinnamon and cardamom powder. Peaches I bet would be delicious too!

Fold any additions in. Have a frying pan heating with some coconut oil OR have a greased mini muffin pan ready. I put 1 tbsp of batter per mini muffin. Usually takes about 15 minutes to bake in the oven.

In the frying pan, I use a tbsp for mini pancakes or a 1/4 cup for regular size pancakes. Let them get bubbly and almost a little golden on the bottom edges before flipping. Don't flip too soon or it will be a flop!

Serve with fresh berries, coconut whip cream, homemade chia seed jam, nut butters or good old butter and local maple syrup is delicious too!

What variations do you like in your pancakes?

-K