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.
Gluten-free Pancakes
Ingredients:
(Serves 4)
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
2 eggs
1 teaspoon
vanilla extract
Directions:
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.
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The pancakes look delicious! Thank you for the recipe. :)
ReplyDeleteYou bet. I got a message on Facebook from a woman who uses only almond flour for this type of recipe. I wish I could. The nuts are a no-no for me, but if you can, do as a switch-up.
DeleteDaryl /Avery
You have done such a good job of adapting to being GF.
ReplyDeleteLibby, thanks! It was a must-learn situation, and luckily, I love to bake ...and eat sweets.
DeleteDaryl / Avery
I appreciate your GF recipes that I can try when my daughter-in-law comes to visit. Thanks!
ReplyDeleteElaine, I'm so glad. I serve GF to all my family when they visit and they simply don't know unless I tell them. One of their favorites is my lasagna, which I make using brown rice lasagna. No diff!! It's all the rest that matters. :)
DeleteDaryl / Avery
Now I want pancakes! Maybe this weekend? I can dream.
ReplyDelete