Saturday mornings make me happy. Visions of big morning breakfasts and the aroma of coffee percolating in the kitchen warms my heart. Hubs and I would grab large mugs filled with coffee and move to the front porch where we would rock the time away discussing the news, life, and relationships.
Hey, a girl can dream.
So maybe our Saturdays aren’t always quite like that, but at least pancakes have their rightful place in the regular Saturday program. And gluten-free makes a happy me.
But let’s be honest, not all gluten-free pancake recipes are created equal. Finding the right one involves a lot of failed attempts and disappointed taste buds. The first recipe I tried got me excited like a small child over the thought of eating pancakes again, only to dash my hopes moments later. It literally took 30 minutes to make. Per pancake. My poor husband stood over the stove all morning making them for me one by one. God bless him.
The next time I got up the nerve to try another recipe it ended in success! I am happy to highlight the wonderfully easy and tasty gluten-free pancake recipe from Sunday Scratchups Blog. I’ve made a few minor adjustments to make it corn-free and FODMAP friendly. This recipe tastes good, has some fluff to it, is super easy to make, and is gluten and dairy free! It’s a little grainy but who are we kidding, it’s made with rice.
And in case you’re wondering, this is what success looks like.
But enough about my pancake pleasures. On to the recipe!
- 1 cup brown rice flour
- 1 Tbsp raw cane sugar
- 2 tsp baking powder (or corn-free baking powder substitute)
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup coconut milk (or soy)
- 1 egg
- 1 Tbsp canola oil
- 1/2 tsp pure vanilla
- fruit topping (bananas, berries, etc.)
- pure maple syrup
- whipped cream (if you’re feeling naughty)
Mix together dry ingredients (first 5) into a large bowl. Mix egg, oil, vanilla, and milk together into a separate bowl. Add liquid ingredients to the dry and gently mix until blended well (don’t over mix).
Set oven to warm (or 200 degrees F) and place oven safe plate inside.
Heat skillet on medium-high until hot (I use a small pan to keep it formed and from thinning out). Spray generously with canola oil or non-stick spray. Pour pancake batter onto hot skillet and cook on one side until it starts to bubble and edges firm up. Flip pancake and cook another 1-2 minutes until brown.
Remove pancake and place on the plate inside oven to keep warm. Repeat until you have used up all the batter!
Top with variety of fruit and pure maple syrup.
Don’t get me started on how awesome this little guy is. Pure maple syrup now rocks my world.
How can you resist such a cute little bottle? Your taste buds and tummy will thank you.
Give this recipe a try this weekend and enjoy!