My choices were these: be lazy and whip up a recipe I knew worked with wheat flour and suffer the two-day stomach ache like a champ, or be brave and experiment while risking the possibility of having crappy pancakes, but save my poor anti-wheat body the agony. I, brave warrior with the spirit of Queen Boudica coursing through my veins, chose the latter.
What? I’m sure she made gluten-free pancakes in between all that saving England and stuff. A girl's got to eat.
Thankfully for both my taste buds and my insides, this experimental recipe resulted in great success! If you have guts of steel, feel free to use regular all-purpose wheat flour in place of the gluten free flour. Also feel free to add some pizzazz to your pancakes in the form of chocolate chips, shredded apples or pears, diced strawberries or bananas, or walnuts.
Gluten-Free Pancakes Recipe
Ingredients
makes twelve good sized pancakes
- 1 cup Gluten Free Baking Flour
- 1 teaspoon baking powder
- 2 tablespoon sugar
- ½ teaspoon cinnamon
- 1 small pinch of salt
- 1 egg replacer egg or 3 tablespoons applesauce
- 1 teaspoon vanilla
- 1 cup soy, rice or almond milk
- 2 tablespoons melted soy butter or olive oil
Directions
Whisk all dry ingredients together.
Add in all wet ingredients and whisk until well combined.
Heat a griddle or large saucepan over medium heat. Grease with either olive oil or soy butter. Pour two to three tablespoons per pancake onto your hot pan.
Bubbles will begin to pop up as the pancakes cook. Flip once the bubbles are visible in the centers of the pancakes. Continue to cook until both sides are equally golden brown in color.
Serve with soy butter and maple syrup for a classic American breakfast. Or get super fancy with some soy or rice whipped cream and strawberry jam. That’s how Queen B would have done it, she was way ahead of her time.
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