I always have been and I always will be a cereal girl. Even since turning gluten free, I typically eat cereal for breakfast. I am now addicted to Rice Chex(the only Kellog’s, General Mills, etc. name brand cereal that is gluten free).
This past saturday proved otherwise when the kiddos suggested we eat pancakes. Sure, I was up for a culinary challenge and a break in the routine. The innocence of childhood allowed me to experiment with a gluten free recipe. Although it took twice as long, it did turn into a fun experience, as the kiddos put on their aprons and helped mix the ingredients.
The kids gobbled down the pancakes without any mention of them tasting different. Yay! I gobbled mine down too. Yay! I could taste the alternative flours and the somewhat “grittiness” texture, but the overall taste was reminiscent of my pre-gluten free days; especially with the syrup and fresh bananas. What a relief to know that I don’t have to give up the yummy food.
Old Fashioned Pancakes
1 1/2 cups Gluten Free flour blend(White Rice Flour,Potato Starch, Tapioca Starch, Guar Gum)
3 1/2 teaspoons baking powder
1 Tablespoon sugar
1 1/4 cups skim milk
3 Tablespoons melted butter
In a large bowl, sift together the flour, baking powder, and sugar. Make a well in the center and pour the milk, egg, and melted butter. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour ~ 1/4 cup of batter onto to the griddle. Brown on both sides and serve hot.
Filed under: Uncategorized |