Hi friends, happy Friday! I’m excited for the weekend but my lovely husband is snoozing away on the couch. He had rifle training this week for work out in the hot Texas sun and he is exhausted, poor thing. So while he’s resting, I thought I’d share a new favorite recipe (if you can even call it a recipe!) for gluten free pancakes.
In my pre-Celiac disease and gluten free days, I enjoyed making these buttermilk pancakes and another recipe that I never ended up posting on the blog that is just a simple old fashioned pancake recipe.
Since going gluten free, I have really struggled to find a good pancake recipe that compares to my old favorites. But the other week at the store, I found a box of King Arthur’s gluten free all-purpose baking mix that I was going to use for a stew and dumpling recipe I was trying. When I got home, I found a simple recipe for pancakes on the back of the box and decided we were going to give it a try one morning.
The result was a very happy, gluten-free Amber!
Without further ado, here is the recipe
You will need the following ingredients:
- 1 cup King Arthur Flour, Gluten free all-purpose baking mix (VERY IMPORANT that you use the baking mix and not the multi-purpose mix)
- 1 tablespoon granulated sugar
- 1 large egg
- 1 tablespoon melted butter or oil
- 3/4 cup milk
- 1/2 teaspoon vanilla, optional (I don’t use this)
1.) In a large mixing bowl, whisk together the baking mix and sugar.
2.) In a measuring cup, combine the milk, egg, melted butter or oil, and vanilla (if using vanilla). Add the wet ingredients to the dry ingredients and whisk until blended.
3.) Allow the batter to sit for 10 minutes, to thicken (this goes for all pancake recipes FYI – it’s an important step that a lot of people skip)
4.) Preheat your griddle or pan to medium heat (350 degrees F)
5.)Pour batter onto the hot, lightly greased griddle or pan. Cook until the pancakes edges are dry, bubbles form, and the top is no longer glossy. Turn over to finish cooking.
**You can make the recipe dairy free by using oil instead of melted butter and rice, soy, or nut milk instead. **
The recipes yields about eight 4 inch pancakes
I forgot to take a picture of my pancakes, but they pretty much look just like my old favorites:
If you are gluten free and give this a try, let me know how you like it. I enjoyed my pancakes with real maple syrup! Other toppings could include fresh fruit and homemade cool whip.
Happy gluten-free baking,