Since my kids have been diagnosed I have every now and then tried to make a really good pancake. I have tried boxed mixes, no luck. I have tried different recipes I found on the internet..about the same results, remember that Gluten Free Face. That facial expression that looks like they have swallowed a bug and are constipated at the same time? Well that’s the looks I have gotten with my attempts for Gluten Free pancakes. That is until today, I am super excited!!
What is really great is that I just kinda stumbled upon this one, well… really there are no accidents are there? You see I had some left over cake batter from my daughters cupcakes that I kept in the refrigerator. I thought I would make a small cake with it, maybe add some lemon and have lemon cake you get the idea.
Anyhow then I got to thinking pancakes they are really just cakes made in a pan right? As I looked at the batter I thought this looks so much like pancake batter. So off to the stove top I went with my batter in hand. See the batter had time to thicken in the refrigerator, ah that’s the trick it just needed to sit a while and thicken up and get happy!
As the skillet warmed up I put a small amount of vegetable oil in the bottom and let that heat up. Then I ladled two small amounts of the batter into the hot oil. Oh my Gosh! It looks like a pancake..as it began to cook it bubbled just like pancakes do. I am thinking to myself as I write… does anyone think that this sounds silly? But if your like me and have children that would love a good pancake and have gone without one for so long then your answer would be NO!
Back to the pancake, so as it bubbled I flipped it over it was fluffy just like I remember, wow! Next would come the taste test. Oh My Gosh! They are fluffy and have a wonderful flavor, consistency and how easy!
What a great stumble upon.
So my thoughts now, next time you are making a cake just whip up some extra batter and keep it to the side refrigerate over night and there you are good for breakfast in the morning!
Here is what you will need if you want to try the pancakes.
1 1/2 cups fine white rice flour or fine brown rice flour
3/4 cup of tapioca flour
1 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of baking powder
1 teaspoon of xanthan gum
1 1/4 cup white granulated sugar ( you can use splenda in place of the sugar it works well for pancakes but not for when making a cake I don’t know why)
2/3 cup mayonnaise
1 cup milk or rice milk
2 teaspoons gluten-free vanilla extract
Mix all dry ingredients and set to the side. After that mix all wet ingredients and slowly add a little at a time, to the dry ingredients. Let set over night in your refrigerator. And in the morning you’ll have pancake batter, re-stir before pouring into the skillet.