I can’t wait for tomorrow morning! I love the Fourth of July! Chris will spend most of the day out at a fireworks stand, raising money for Journey (plug here! If you live in Idaho, there are three booths in the Hayden area where you can purchase fireworks and our church will get a bit of the profit!). The three of us, however, will have our breakfast together. I plan to have red pancakes with blueberries and fresh strawberry syrup. And white milk, of course. Yum!
We usually have pancakes once or twice a week, but for the past while we have missed our pancakes mornings, for one reason or another. Pancakes are by far one of Noah’s favorite foods. He calls them “keeps” and gets super excited anytime he sees anything resembling one. Then he starts frantically calling out for them. I know he will absolutely love them in their festive dress.
Pancakes are simply a breakfast staple. No person should go through a childhood without the satisfying taste of a warm, hardy pancakes covered in syrup, jam or applesauce. No person should go through adulthood without them, for that matter. A truly good pancake is great without the extras.
Let’s be honest, pancakes are truly a perfect family breakfast food. You can color them to match a special holiday, fill them with goodies such as blueberries or chocolate chips, and shape them like Mickey Mouse for the kiddos.
Since going gluten-free I have tried quite a few pancake variations. We’ve had a few pretty terrible recipes as well as some good ones. After much trial and error, I finally feel like I’ve nailed down a delicious pancake. My recipe is based on the gluten-filled one provided in “Joy of Cooking” – my absolute favorite go-to cookbook. All it needed was a bit of tweaking and we have a perfect fluffy and filling pancake. An absolutely satisfying breakfast treat.
Last weekend Chris and I enjoyed an anniversary breakfast at a local breakfast establishment (with delish food) and Chris told me that my pancakes are much better than the gluten-free ones he had there. Talk about a huge boost to my self-esteem!
So just in case you would like to make a festive pancake breakfast for your family too, here is our staple recipe.
Fabulous Gluten-Free Pancakes
Combine in a large bowl:
- ½ C. brown rice flour
- ¼ C. white rice flour
- ¼ C. millet or sorghum flour
- ¼ C. tapioca or potato starch (tapioca flour is the same thing as tapioca starch)
- ¼ C. ground flax seed
- 3 TBSP organic sugar, sucanat or liquid sweetener, such as honey or pure maple syrup (add to the liquids if you use a liquid sweetener)
- 1 ¾ TBSP baking powder
- 1 tsp kosher salt
- ¼ tsp xanthan gum
Combine in a separate bowl:
- 1 ¼ C. organic milk
- 2 fresh eggs
- 1 tsp vanilla
Add the liquids to the dry ingredients and mix together (it’s okay if the batter is a bit clumpy).
Melt 3 TBSP organic butter or coconut oil and add to the batter, mixing thoroughly.
Your batter should be a perfect consistency. You can add some milk or rice flour to adjust, if needed.
Cook the pancakes just as you would any typical recipe. Enjoy with your family!