If you’ve ever considered cutting back on or eliminating gluten in your diet but think that you’ll feel deprived, here is a gluten-free recipe for pancakes that will make you forget all about traditional pancake mixes. For the batter, I used a recipe that I previously posted that used whole-grain spelt and buttermilk. This time, though, I substituted Bob’s Red Mill Gluten-free flour and xanthan gum. I also used almond milk in place of the buttermilk. The results were amazing and I’m thinking I may never make another gluten-containing pancake again.
1 c Bob’s Red Mill Gluten-free Flour
¾ t xanthan gum
1 T organic sugar
½ t baking powder
½ t baking soda
½ t salt
1¼ c milk (dairy, almond, etc.) You may need to adjust for desired batter consistency
1 T melted butter or grapeseed oil
1 egg, beaten
1 t vanilla
Whisk together the dry ingredients. Combine the milk, butter or oil, egg, and vanilla and add to the dry mixture. Mix until the flour is completely incorporated. If the batter is too thick, add more milk. Add nuts or fruit if desired.
Let the batter sit for 10 minutes, then drop ¼ - ½ cup servings onto an oiled pan that’s been heated to medium. When the batter is set around the edges and begins to bubble, flip, and cook until the bottom is lightly brown and the middle is no longer raw.