Gluten-Free Pancakes from Scratch in a Pinch
Ingredients
- 2 cups gluten-free flour substitute
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Tiny pinch of salt optional
- 3 large eggs
- 1¾ cups whole milk or other milk
- Butter for cooking
- Organic maple syrup
- Organic bacon
Instructions
- In a large bowl combine the flour, sugar, baking powder, and a pinch of salt, if desired. Add the eggs and milk and whisk until smooth and combined. Gluten-free pancake batter is more gelatinous than regular, so don’t be surprised if it feels thick. Sometimes I add a little bit of buckwheat flower, which will turn your pancakes gray but it’s yummy anyway. You can also add some chia seeds, flaxseeds, fruit, or whatever else you want. Experiment!In a large cast-iron pan, melt the butter over medium heat. Honestly, you can use any oil, but butter tastes better.Ladle the batter into the pan according to the size you prefer—large or small. Turn when you start to see some bubbles or your spidey sense says turn. Keep doing this with all the batter until you are done. Add fresh butter with each batch.Serve with real maple syrup, but also bacon, because bacon will balance out the glucose spike from the pancake carbs and you will feel better as a result.You can cut this recipe in half. Or if you make all of it and have leftovers, I enjoy heating them up gently in the microwave and topping them with jam to accompany my afternoon tea.Gluten-free isn’t that bad after all. And as my daughter says, “Nothing tastes as good as gluten-free feels.” When I have my last meal, I will probably want KFC Original Recipe fried chicken. But it probably won’t taste as good as I remember anyway.