GF Pancakes

by

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:

  1. Mix together dry ingredients in a large bowl.
  2. Whisk the wet ingredients into the dry ingredients till the batter is smooth and fluffy.
  3. If you’re using optional mix-ins, add them now.
  4. Get a fry pan or griddle onto a medium heat and add a little butter or oil.
  5. Ladle on about ¼ cup of batter for each pancake and flip once its bubbling on the edges and golden brown.
  6. Heat the second side till cooked through
  7. Keep the pancakes warm in a low oven as you finish your batch.
  8. Serve the pancakes with fresh fruit, or honey and lemon, pure maple syrup, chocolate spread, or your favourite topping!
  9. 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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