For the most part, I’ve adapted to eating Gluten Free (GF). But there are those days – like cool autumn mornings – when pancakes are just the perfect comfort breakfast food. Luckily we developed a GF recipe that I actually love better than our traditional one.
It has been eleven months since I’ve gone GF. My doc said that my malabsorption of Vitamin D was because of a gluten intolerance. I was very low in my Vitamin D levels. Sure enough a few months of GF diet plus 4000 IU per day supplements and I am now in the ‘normal’ range.
Going on a GF diet requires planning. You can’t just stop at the nearest Tim Horton‘s and grab something. In fact, I pretty much can’t grab anything there anymore.
It also means that you need to convert your favorite recipes to a GF variety. My lovely Sweetheart, who is very concerned about my health, set about experimenting with various GF flour mixtures to make pancakes. When she hit upon this recipe, the pancakes were flavorful and light – better than the original recipe.
There is nothing better than fresh made pancakes drizzled with locally made Maple Syrup to warm your tummy and your heart on a cool autumn morning.
- 1 1/2 cups of GF Flour Blend
- 1 tablespoon baking powder
- 1/2 teaspoon fine grain sea salt
- 2 tablespoons brown rice syrup
- 2 eggs beaten
- 1 cup milk
- 2 tablespoons oil
- 1 teaspoon vanilla
Mix together dry ingredients. Mix together wet ingredients. Add wet mixture to the dry mixture. Mix until combined but still lumpy. Cook on medium hot griddle or frying pan. Flip when bubbles appear on top. DO NOT SMUSH DOWN THE PANCAKE WHEN TURNED. Makes about 12 pancakes.
Gluten Free Flour Blend:
- 2 1/4 cups superfine rice flour
- 1/4 cup potato flour (not potato starch)
- 2/3 cup tapioca flour
- 3/4 cup sweet rice flour
- 1/3 cup cornstarch
- 2 teaspoons xanthan gum