I love breakfast. It's a time to get my head around the rest of the day. Most days I slap together gluten-free cereal and fruit, a big cup of decaf coffee. I don't do caffein any more. Haven't since I was 28. Already had lots of energy! I do my crossword puzzle, a KenKen puzzle or two, walk the dog, do some exercises, and then head to my office to write.
However, when I feel that I have the luxury of time, I like making something special for breakfast. Pancakes always fit the bill. They're decadent in such a simple way. And because they don't have to "rise" like other breads, they do very well if they are made gluten-free.
I've made this recipe numerous times. It never fails me. Make sure you serve with a good quality maple syrup. If you like butter on your pancakes, add it. This is your luxury breakfast. Enjoy every morsel!
PS : Here's a little list of items to keep on hand in your pantry if you want to bake gluten-free:
- gluten-free flour (I use sweet rice flour and tapioca flour, but you can get packages of mixes by Bob's Red Mill, King Arthur, Pamela, and more)
- xanthan gum (this is used in very small amounts and binds GF flours together)
- vanillin (though vanilla extract is now proven safe for most celiacs, if you want to be super safe or have a sensitive system, use vanillin)
- whey powder - not used in this recipe, but I often add it to my breads, a tablespoon at a time, to help keep the breads moist.
- parchment paper (for some baking needs)
Everything else you use is the same.
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