Thursday, August 8, 2013

Perfect Gluten-Free Pancakes

These are perfect crowd-pleasing pancakes. They're fluffy with crispy edges like traditional pancakes, but with more oomph. I love using Pamela's Baking Mix because the flavor is really spot-on. The almond meal especially adds a nice hint of nuttiness and texture. When I got the closed-eyed, mmm-ing thumbs up from extremely skeptical gluten-eating guys, I knew I had a winner on my hands.

My favorite way to eat these is with fresh mango, strawberries for tartness, and a little maple syrup.

Photo © Pamela's Products, Inc.
Makes ~12 4-inch pancakes
2 cups Pamela's Baking & Pancake Mix
2 large eggs, beaten until frothy
3/4 cup coconut milk (for extra yummy flavor use TJ's coconut cream)
3/4 cup water
2 TBSP unrefined coconut oil, melted
1/2 tsp vanilla
1/4 tsp cinnamon (pumpkin pie spice also works well)
Butter and coconut oil for cooking (I like to use a combo)

1. Mix all ingredients together until there are no lumps. I like to use an electric beater - since they don't have gluten, beating makes them fluffier. Batter will be a little bit thicker than standard pancake batter. 

2. Coat pan or griddle with plenty of butter/oil and cook pancakes over medium low heat. When they are bubbling and ready to flip, lift each one with a spatula, add a little more butter to the pan and then flip uncooked side onto pan. This will ensure both sides get crispy. Serve immediately.

  • To reheat, put pancakes in toaster oven (or frying pan) on high for a minute, then flip and cook for one more minute until hot and crispy. 
  • The best maple syrup is Grade B - it's less refined than Grade A which means richer maple flavor and slightly lower glycemic index.
  • If you can't get fresh strawberries, just put a few frozen ones in a bowl and microwave loosely covered until the juices reduce down a little.

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