I know I’ve said this before, but breakfast is one of the hardest things to find when you’re on a gluten free and healthy diet. Everywhere you turn there’s toast, or bagels, or some gluten full something that you can’t eat. And of course there is pancakes, one of my favorite breakfast dishes.
Cover them in syrup, hand me a fork and I’m in a happy place. YUMMMMMM!
Recreating that pancake feel and texture that you get with regular pancakes, proved to be a little more challenging than I thought. It was either too dense, or too dry, or just something that wasn’t right.
Honestly, I think I was trying too hard to make them perfect. But as I tell everyone when it comes to gluten free recipes…”It’s not about making it the same, it won’t be, it’s about making it as close to the real thing as possible.”
So I went back to the basics, tried again and came up with this recipe that proves, pancakes can be gluten free!!! These are so easy, and delicious, I’m slowly converting everyone to the gluten free side. They even have a spot on our Christmas Breakfast menu, topped with my Sorrel Jam of course.
Here is the recipe:
- 2 1/2 cups GF all purpose flour (I used Bobs Red Mill)
- 2 eggs (or vegan eggs)
- 1 cup Almond Milk (or milk of choice. Sometimes I use water)
- 1 tsp coconut sugar
- 1 tbsp maple syrup or honey
- 2 tbsp coconut oil
- 1 tbsp baking powder
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/3 cup mini chocolate chips (optional)
- In a medium bowl, combine all the ingredients, (except the chocolate chips if you’re making chocolate chip pancakes) until well combined.
- Fold in the chocolate chips now if your making the chocolate chip version.
- Cook pancakes on a grill or greased skillet over medium to high heat, ladling the pancake mixture onto the center of the pan or grill. Flip when ready, the remove and continue with the rest of the batter
- Serve hot, drizzled in syrup, and or covered in jam!!