I rarely take the time to actually make a full breakfast. There are various reasons for this, the primary reason being most times I look in my pantry and I don’t have enough gluten-free flour to make anything. Well, a number of days ago I had a full bag and was craving pancakes. The kind of pancakes I really like are the ones my mom used to make with self-rising flour (by the way, why is it that you can make the exact same thing, using the exact same recipe as your mom and it is just never as good?….I digress). But, since finding out about my wheat allergy and my mom’s celiac we have been forced to adjust all our old recipes to accommodate our gluten free diets. I decided to try a new recipe for pancakes and they turned out great, so in preparation for the weekend I wanted to share the recipe so those of you who are also gluten-free can try it as well. Enjoy!!
1 1/2 cups milk (I use Silk AlmondCoconut Milk because I am sensitive to dairy)
4 Tablespoons distilled vinegar
2 cups gluten-free flour (I used Trader Joe’s, but others I recommend are King Arthur or Glutino)
7 Tablespoons sugar
2 Teaspoons baking powder
2 Teaspoons baking soda
3 Tablespoons melted butter
3 Teaspoons vanilla
1. Combine milk and vinegar in a bowl for approximately 10 minutes.
2. Sift together flour, sugar, baking powder and baking soda.
3. Whisk the milk, eggs and melted butter together then pour into the dry ingredient combination. Mix together until flower is mixed in, then let the batter sit for approximately 10 minutes.
4. Melt butter or put coconut oil in a pan then add 1/4 cup batter. Cook until bubbles form then flip and brown on the opposite side.