GF Pancakes
Going gluten free isn’t always easy, and this is especially true at breakfast when wheat is such a staple. But ditching gluten doesn’t mean you have to miss out on everything (or reach for an expensive box-mix)! My kids love this recipe for Saturday morning brunches, especially if I get creative with the pancake shapes.
Ingredients:
- 1 ¼ cup GF plain flour with xanthan gum (if your flour doesn’t include it, add in a ¼ tsp)
- 1.5 tbsp organic raw or caster sugar (or more or less to taste)
- 1 tsp GF baking powder
- ½ tsp GF baking soda
- ¼ tsp salt
- ¼ tsp of your favourite spice (pumpkin pie, or cinnamon are both great)
- Optional mix ins: ¼ cup blueberries, pecans, chocolate chips.
- 1 tsp of vanilla extract
- 1 cup of organic buttermilk (or plant based milk of your choice)
- ¼ cup of avocado oil (or mild flavoured oil of your choice)
- 1 egg, whisked
- For frying the pancakes you’ll also need around three tbsp of grassfed butter or mild flavoured oil of your choice
Method:
- Mix together dry ingredients in a large bowl.
- Whisk the wet ingredients into the dry ingredients till the batter is smooth and fluffy.
- If you’re using optional mix-ins, add them now.
- Get a fry pan or griddle onto a medium heat and add a little butter or oil.
- Ladle on about ¼ cup of batter for each pancake and flip once its bubbling on the edges and golden brown.
- Heat the second side till cooked through
- Keep the pancakes warm in a low oven as you finish your batch.
- Serve the pancakes with fresh fruit, or honey and lemon, pure maple syrup, chocolate spread, or your favourite topping!
- If you have any leftovers, wait till their cold, then freeze them. They’re quick to re-heat and make great after-school snacks!
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