Posted by: twolittlebumpkins | January 1, 2010

Homemade Pancakes

Pancakes have always been a wonderful way to start a weekend!  I took my favorite pancake recipe and converted it to gluten free.  I have also added a tab (see above) for conversions from gluten (ie flour) ingredients to gluten free ingredients.  Tom Sawyer flour is making my life so much easier to convert to gluten free!  You can simply use Tom Sawyer Gluten Free All Purpose flour instead Wheat Based All Purpose flour.  So easy… and so good…

Also, don’t skimp on vanilla – get a good one that is gluten free!  I use Rodelle Gluten Free Vanilla Extract that is sooo good!

Ingredients:

  • 2 c. Tom Sawyer All Purpose Gluten Free Flour
  • 8 tbsp. Saco Foods Cultured Buttermilk Blend
  • 1 tbsp. organic gluten free baking powder
  • 2 tbsp. spectrum olive oil
  • 1 tsp gluten free vinegar
  • 3 tbsp. organic sugar
  • 2 c. + 3 tbsp water
  • 2 large egg
  • 1/2 tsp. sea salt
  • 2 tsp Madagascar Organic Vanilla
  • 1 tsp Organic cinnamon (or to taste)
  • 1 cup frozen blueberries (thawed) (optional)
Directions:
1. Sift and combine dry ingredients.
2. Separate egg yolk from egg white and whip up the egg white until it is stiff and fluffy.
3. Add water, egg yolk, vanilla and olive oil. Mix until smooth but do not over mix.  Over mixing will cause a flat pancake… so let the little lumps be in the batter – you’ll thank me later!
4. Fold in egg white.
5. Add in Blueberries (optional) or your favorite gluten free chocolate chips (optional)
6. Heat non-stick pan over medium heat until water beads.
7. Pour pancake mixture in 1/4 cup amounts.
8. Turn when tops are covered with bubbles and edges look cooked.
9. Mmmmmmmmm…. and serve with your favorite gluten free syrup warmed.

For an added touch, sift a little gluten free powdered sugar on top of the pancakes and garnish with a few strawberries that are fanned and a dollup of gluten free whip cream with cinnamon sprinkled on top!

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