Welcome back, readers! Of course, I'm not really welcoming you back; I'm welcoming myself back after a month away. We've had some amazing recipes during this month's Gluten-Free Fall Specials, and there's one more yet to come (I didn't forget I promised you a treat from Z's Cup of Tea). But we had a slight change of plans and Zoe will be rounding off the month with a recipe on Thursday. In the meantime, I thought I would take advantage of my last night without homework for a while, and post this pancake recipe. I made these pancakes for my mom before I left Massachusetts, and I loved them! I think my mom did too because she asked what types of flour I used; I'm hoping that's a sign that she might want to make them in the future.
This is a basic pancake recipe. Nothing fancy. No sweet potato coconut or cinnamon apple or pumpkin pie flavor. Just your regular old, "It's a chilly Sunday morning and I feel like indulging myself," stack of pancakes. Of course, if you're having company and you want to get a little creative, that's when you can start playing around with the basic recipe. If I wanted to impress someone, I might replace the milk with coconut milk to get a crispy hint of sweetness. Then perhaps I'd add some organic pumpkin pie mix, and knowing my propensity to go overboard, I'd probably drop in some chocolate chips just for good measure.
But I'm not looking to impress anyone today, so I'll keep it simple, and leave the fun stuff to you. Unless you invite yourself over for brunch, in which case I will make like Bree Van de Kamp and try to blow you away with my "effortless" culinary skills. (Which, as anyone who has seen me cook for company will tell you, is not effortless and usually leaves me frazzled and wishing I had ordered take-out).
Basic Gluten-Free Pancakes
1/2 cup brown rice flour
1/2 cup cornmeal
1/2 cup potato starch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. xanthan gum
2 Tbsp. canola oil
1 Tbsp. agave nectar
1 Tbsp. unsweetened applesauce
2 large eggs
1 1/2 cups whole milk (or skim or your favorite non-dairy alternative)
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk the oil, agave, applesauce, eggs, and milk.
- Stir the wet mix into the dry only until it's no longer lumpy.
- Cook pancakes on a hot (greased) griddle until brown on both sides. I usually flip the pancakes over the first time once they're no longer shiny around the edges.
Come back on Thursday for Zoe's fabulous recipe, and in October I'll be playing a little game called, "How many recipes can I come up with as an excuse not to study?" Since I'm a nutrition student now, I figure it's almost like studying.
Only more fun.
This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.