Perfect because these babies taste just like a wheat pancake. Painless because they’re so easy to make and they honestly won’t make a mess in your frying pan.
We love pancakes in this house. Pancakes for breakfast, pancakes for lunch, and as a lovely treat: pancakes for supper. Maybe it’s the fact that we use the best maple syrup from Tuckey Farms in Exeter, Ontario. Real maple syrup is essential.
I feel fortunate to have found a yummy gluten-free pancake recipe and so I must share it with you. This recipe is Pete, Callum, and Liv friendly. I recently veganized these babies so make sure you try it if you need a gluten-free, casein-free, egg-free pancake (see below).
1 cup of an all-purpose GF mix (I’ve used Bob’s and a few that I made myself so I think you’re safe to use anything here)
1/2 cup of brown rice flour
1/2 tsp salt
2 TBSP cane sugar or agave (don’t worry about using less liquid somewhere else, these babies are pretty thick)
1 egg (see below to veganize these pancakes)
1 cup soy milk or rice milk (I’ve used both with much success)
1/2 cup soy yogurt
Mix the wet ingredients together until well blended. Using a fork, mix the dry ingredients in a separate bowl. Mix the wet and the dry ingredients.
Here’s where it gets tricky – pancakes are so about technique and patience. Preheat your pan (we use a cast-iron pan) and spray with canola. Don’t rush. Let it get good and hot and then drop your batter into the pan.
I make little pancakes (four at a time). I usually re-spray the pan when I add a new pancake.
While I am waiting for the rest of the pancakes to cook, I place the completed ones in the oven while it preheats to 350 degrees, and then I turn it off. This is just to keep them warm until we’re ready to eat.
We usually have leftovers (though this recipe will perfectly feed a family of four) so I place them between parchment and put them in storage in the freezer. Then when my lovely little three-year old demands, I mean, asks for some pancakes, I pull one out and pop it in the toaster. Ah, crisis averted.
I made these babies tonight while Callum was on a Hallowe’en sugar high and Liv was on a first-year molar teething ‘tude. They’re not hard to make, they don’t take long, and they’re so worth it. Pancakes are comfort food, non?
NOTE: We have made these with cow’s milk and yogurt. They are easily dairy-friendly. If dairy is your friend.
VEGAN PANCAKE OPTION (yes these even taste yummy as vegan pancakes):
Instead of adding one egg to your wet ingredients, try making flax eggs. In a small bowl mix 2 1/2 tablespoons of ground flax with 3 tablespoons of water. Let sit for a couple of minutes as it gels up and looks like a raw egg. Simply add this mixture to the wet ingredients (I said “simply” because I can’t believe how simple it was). Once I combined the wet and dry ingredients, I found the batter to be too thick so I added an extra 1/2 cup of non-dairy milk. These were great and it was so nice to serve Mr. Callum some pancakes as he LOVES LOVES LOVES them.
If you’d like to try out some yummy maple syrup from Tuckey Farms, please email Pete at firstname.lastname@example.org . And no, it’s not MY Pete.