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.
2 ¼ cups gluten-free flour (I used equal amounts sweet rice flour and tapioca flour)
1 ½ teaspoons baking powder
¾ teaspoon salt
¾ teaspoon xanthan gum
¾ teaspoon cinnamon
1 tablespoon sugar
1 cup milk
1 cup water
4 tablespoons canola oil
1 teaspoon vanilla extract
Put dry ingredients into a large bowl. Stir. Add wet ingredients and blend on medium-high with a blender.
Heat griddle to very high.
Using a soup ladle, spoon out 4 portions of pancakes. Wait until the bubbles form and pop open, then flip (about 1-2 minutes). Wait another 1-2 minutes and remove from the griddle. Do this four times. Serves 4.
Serve with warm pure maple syrup.
Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.
AS GOUDA AS DEAD
FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.
If you haven't done so, sign up for the mailing list
so you can learn about upcoming events, releases, and contests!