I’d like to meet the person who invented pancakes and thank him/her. (Here’s an interesting article about the history of these taste breakfast cakes.) Somehow, we’ve decided as humans that having a mini cake for the first meal of the day is acceptable, mainly on the weekends, and although I find it funny (considering there’s really nothing overly nutritious about these little disks of dough), I’m a pancake supporter.
The other night, as my family and I were trying to figure out what to have for dinner now that the house is full again, my sister suggested breakfast for dinner and then started arguing her case for why we should have waffles. While she was articulating the benefits of waffles, I started speaking on behalf of the beloved pancake. My main arguing point was that we had waffles last time I was home, so we deserved a change of breakfast dessert. Eventually I was able to convert my brother to a pancake supporter, so we outnumbered my sister. Pancakes it was.
As luck would have it, we didn’t have any pancake mix, so we opened our almighty Southern Living cookbook to the heavily used Buttermilk Pancake recipe.
But, we didn’t have enough buttermilk powder.
So I turned to Google and typed in “easy pancake recipe.”
I was able to find a recipe by The New York Times that could easily be transformed to fit our gluten-free palates, so we got to work. My dad manned the griddle while my siblings and I were the designated taste-testers.
This is our new favorite recipe.
Easy Pancake Recipe*
1 cup tapioca flour
1 cup brown rice flour
1 cup white rice flour
1 teaspoon xanthan gum
3 teaspoons baking powder
¼ + 1/8 teaspoon salt
1 ½ tablespoon sugar
2 cups (+ more depending on the consistency of your batter) vanilla almond milk**
Optional: semi-sweet chocolate chips and walnuts
1. Mix all dry ingredients together then slowly add in wet, mixing until batter in smooth. If using, fold in chocolate chips and walnuts.
2. Pour desired amount of batter onto heated and oiled pan/griddle.
3. Let bake until one side is golden brown then flip and cook the other side. Continue process until all the batter has been used.
*modified from this NYT recipe
** Feel free to use regular milk
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