Saturdays are usually my long-run days, otherwise known as my excuse to eat pancakes day. Pancakes are more than just a delicious breakfast food. They represent family togetherness and the traditions of weekend mornings. They remind me of my dad making weekend breakfast for us and my mom telling him to turn down the stove so we would not have burnt globs of batter. In my post-gluten world, I am determined to keep the tradition of Saturday mornings, family, and pancakes going.
I came across a recipe for pancakes on the food.com that sounded intriguing. Instead of using refined sugar, the recipe called for honey, vanilla, and cinnamon. As I get older, I realize how important it is to limit my refined sugar intake and no longer have the diet of a gluten-free truck driver. So, in my quest to bring the gluten and gluten-free worlds together, I decided to try and make these gluten-free. With the stamp of approval from my husband, here is the gluten-free recipe for these pancakes.
You will need:
2 1/4 cups of all-purpose gluten-free flour (click on link or view previous post for the recipe)
1 1/2 teaspoons of xanthan gum
3-4 tablespoons of cinnamon
1 teaspoon baking powder (check that it's gluten-free)
1/4 teaspoon sea salt
1 3/4 to 2 cups milk (cow, soy, almond milks will all work)
2/3 cups honey
1 tablespoon vanilla
1/4 cup of oil (vegetable or coconut)
(Note: This recipe can be cut in half if you do not need this many pancakes. Use 1/2 cup of honey and 1 teaspoon of vanilla and cut the rest of the ingredients in half)
In a bowl, whisk together the flour, xanthan gum, cinnamon, baking powder and salt. Some gluten-free flour mix recipes will have you add the xanthan gum in to the mix, but I am pretty particular about how much xanthan gum goes in to each recipe as it is a powerful leavening agent and. it's expensive. How much cinnamon you add depends on how much you like cinnamon. You need at least 3 tablespoons, but I really love cinnamon so I add 4. Keep whisking all of the ingredients until they are completely mixed.
Once all of your dry ingredients are mixed, add in the milk. If you like a thicker pancake, 1 3/4 cups is fine. If you like a thinner, crispier pancake, you should add two cups. Then add the eggs, honey, vanilla, and oil. The honey makes the batter sticky, so make sure everything is mixed well.
Once the batter is mixed, add ladle the batter on to a greased pan and cook over very low heat. If the stove gets too hot, they will burn quickly. Trust me. Cook one side for about 4-5 minutes or until you see the batter start to bubble. Then, flip the pancake over and cook for another 4 minutes. This recipe makes about 12 medium-sized pancakes.
Once your pancakes are done, you can serve them with your favorite topping. Blueberry syrup goes really well with them as does honey. But I am a traditionalist at heart and I eat them with good ol' maple syrup.
Hopefully you enjoy this recipe! But, an important note, if you are planning a long run after eating these, limit yourself to 3. Trust me.
Any favorite gluten-free breakfast recipes? Feel free to share them in the comments section!