If you're anything like me, mornings are hard for me, so I like to prep as much as possible. For this recipe in particular, I like to mix all of the dry ingredients together to cut down on time usually used for measuring and cleaning. I've used a bit of tapioca flour to give the pancakes a bit more stretchiness that is lost when you use gluten-free flour.
“Pancakes don’t make the world go ‘round. Pancakes are what makes the ride worthwhile. ”
HOMEMADE PANCAKES (GFO)(LFO)
YIELD: 12 - 14 pancakes
UNITS: Imperial (Metric)
1/2 cup (170 g) gluten free flour
1/4 cup (85 g) tapioca flour
1 teaspoon (4 g) baking powder
1/2 teaspoons (2 g) salt
1 teaspoon (4 g) sugar
2/3 cup (225 g) milk (I use a lactose-free option)
2 eggs
2 tablespoons (30g) cooking oil
Cooking
In a large bowl, combine all of your dry ingredients.
In another bowl, mix the rest of your ingredients and whisk until well blended.
Gradually add the wet ingredients to your dry and mix well so that there are no lumps.
Let your mixture stand for a few minutes while you preheat your non-stick pan or cast iron (my favorite choice). Bring your pan to a medium heat. I usually like to leave my pan clean to have soft, chewy pancakes, but if you want crispy pancakes and a little bit of added flavour, you can line the pan with coconut oil.
If you want to kick it up a knotch, add some chocolate chips or slices of fresh fruit. The image at the top has sliced bananas; they get a nice caramel goo on them once they're heated up. So good.
Once ready, pour your batter into the pan and let it sit until the bubbles stop popping and the edges are dull. Flip those suckers!
Cook the other side of the pancake until it's golden brown.
Voila! I like to garnish my pancakes with fresh fruit, a bit of maple syrup, and a dusting of powdered sugar. Enjoy!
