Okay, it’s true, I have always been a pancake fan. From way back, pancakes for dinner are my favorite thing. I’ll even eat them for breakfast. Really!
It’s been a year of gluten free trial and error to find a pancake that was close to the bisquick standard of old and, a) delicious and b) fluffy.
Finally this morning I found the right balance of no gluten, no egg pancakes. Mostly corn free- just the xanthum gum is based on corn. I have searched every grocery store within 50 miles for guar gum… no one sells it. I give up. Xanthum gum is my one corn item in my kitchen, I’ll just have to limit how I use it)
We ate them with actual real maple syrup and they were good. The remainder of the batch went into the freezer for future breakfasts… probably lunches too.
Pancakes worth mentioning:
- 1/2 C sugar
- 1/4 C sunflower oil
- 1/4 C unflavored gelatin + water = “egg”
- 1 1/2 C rice flour
- 1 C potato starch
- 1/2 C tapioca starch
- 1/2 tsp xanthum gum (this is actually a source of corn, but until I ever find a substitute it has to stay in all my baking)
- 1 tsp sea salt
- 2 tsp baking powder (aluminum free, corn free)
- 1/2 tsp soda
- 2 tsp vanilla
- 1/2 C GF rice milk
- 1 C coconut milk
Mix. Fry. Eat. Simple. It’s possible that chilling the batter will help it be the fluffy batter that is desirable. Next time I will probably add more coconut milk and thin it out just a bit for crepes.