Steve is a pancake fanatic. He’s always liked them…even when they consistently made him super ill.
Post-diagnosis, I played around with finding the perfect gfree recipe. Honestly, none of them were bad. Some were certainly more “almondy” or “textured” than others~ but all in all, we liked what we tried.
But now I think I’ve discovered the holy grail of gfree pancake eating. These cakes are fluffy and delish. They taste like a slightly lighter version of a traditional buckwheat pancake (prob b/c they contain buckwheat flour!)
- 2.5 c. all purpose flour mix (recipe below)
- 1.5 tsp baking powder
- 3/4 tsp fine sea salt
- 1 c. unsweetened almond milk
- 1 c. water
- 2 eggs, beaten (mine were large)
- 1/4 c. canola oil
- 1 Tbsp honey
- 2 tsp vanilla
Combine dry ingredients. In a seperate bowl, combine wet ingredients. Combine all together to form a smooth batter. I just stir with a whisk so there are some small lumps still in the batter (fyi). Put on a hot griddle/pan. Turn when the pancake starts to have air bubbles and cook for another minute or so. Note. these pancakes don’t “bubble” as much as traditional pancakes.
Served best warm. Though we totally heat these up for a day or two later. The batch makes more than enough for the 4 of us!
Best gfree all purpose mix
- 2 c. sorghumn flour
- 2 c. potato starch
- 1/2 c. almond meal
- 1/2 c. buckwheat flour
- 2 tsp xantham gum