Oh dear sweet, delicious fluffy pancakes. I have missed you. Not anymore. I have finally formulated an easy gluten-free pancake recipe and we crank them out twice a week.
This time last year, I found out that gluten and I had been fighting a long battle over my body. After over $8,000 in tests and years of joint pain, depression, gastrointestinal problems, throat tightening and the constant feeling of a panic attack, my doctor suggested I try to cut gluten out of my diet. I did and it was like a black blanket was lifted off of my head. There is no other way to put it.
At first, I thought it was psychological; so I tried a friend’s AMAZING Boston Creme Pie. All of the symptoms came back. Ok, there might be something to this. I stayed gluten-free and created new recipes for my family, but I wasn’t completely convinced it wasn’t psychological.
One day I threw a handful of cereal into my mouth that I thought was GF. I knew immediately that it wasn’t because my throat started tightening up. I looked at the box , read that it had wheat and was convinced…finally. (Found out that I need to order potato vodka as well. Cosmos are an expensive treat.)
At first, I was grain free, but then I began to miss baking…and pancakes. After a lot of gooey, slimy, flat pancakes, I finally arrived at a recipe that had some height to it (perfect baking soda / baking powder combo) and an all purpose-flour / egg combo that doesn’t go gooey. Enjoy!
Easy Gluten-free Pancakes
Makes approximately 16 -4″ pancakes
- 2 cups of milk
- 2 tablespoons of lemon juice
- 2 cups of Pamela’s Artisan Flour Blend
- 3 tablespoons of sugar
- 2 teaspoons of baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 1/2 tablespoons of butter, melted
- 2 teaspoons of vanilla
- butter to grease the skillet
1) Pour milk into measuring cup and add lemon juice. This will create “buttermilk” for you. Put it aside.
2) Pour flour, sugar, baking powder and baking soda into a large mixing bowl and whisk until blended.
3) Turn medium heat on to warm up your skillet.
4) Add milk to the dry mixture and whisk. Add egg, butter and vanilla. Whisk until smooth.
5) Using a silicone spatula, slide a very small amount of butter around the skillet.
6) Pour 4″ pancakes into the skillet. Flip once you see bubbles forming throughout, approx. 4 minutes. Let them cook for another 3-4 minutes and serve immediately. Repeat steps 5 & 6 until all of the batter is used.
7) Top with maple syrup, jam or eat them plain. They are THAT good.
NOTE: I live in the Pacific Northwest and developed this recipe during the winter when our humidity levels are pretty high. If the batter seems too thick, add some more milk to get it to your desired consistency. Also, different flours will react differently. The reason I adore Pamela’s is because it can be used at a 1:1 ratio. I have used others that require significantly more liquid.
UPDATE: I just had to share that I switched out the sugar for brown sugar and OH MY WORD. SO tasty!
PIN IT FOR LATER
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