Monday thru Friday you can bet your sweet behind that for breakfast you won’t find me chowing on anything other than gluten free oatmeal perfectly paired with a warm slice of gluten free toast.
But once the weekend rolls around, the scent of warm, delicious, homemade gluten free pancakes is guaranteed to take over the entire house leaving the last remaining sleepy heads dreaming of sugar plums just before waking up for breakfast. I have no idea what it is about the weekend, but I adore waking up as early as possible, brushing my grill, meditating, then turn up the jazz and shimmy my way to the kitchen for a little pancake action! And now, you get to do the same 🙂
The most awesome part about this recipe is there is plenty of room to customize it to your taste buds. Use this recipe as a guide if you wish, but whatever you do put that stale box of preservative flapcrap-mix down and experiment with your very own homemade version. Plus, by doing so you’re guaranteed to add in that little special somethin’ that no pre-made mix ever can, L O V E !
Preheat a non-stick skillet on low heat.
Meanwhile mix the dry ingredients in a medium sized bowl.
- 1 cup gluten free
flour (can substitute)
- 1t flaxseed meal (optional)
- 1/2t sea salt
- 1/2t baking soda
Now add add in wet ingredients and mix until you’ve reached your preferred consistency.
- 1T vanilla extract OR drizzle of honey
- 1T grapeseed oil
- 1/4 cup vanilla rice milk (can substitute)
- 1/4 cup water (measure a second 1/4 cup water and add to batter until you’ve reached your preferred consistency)
Two minutes before pouring the pancake batter onto the preheated griddle, turn the heat up to medium.
Cook pancakes until all or most air bubbles have popped, flip, and enjoy with a little Earth Balance spread and delicious Grade B Maple Syrup!
I look forward to the smell of homemade pancakes all over town next weekend… Have fun and ENJOY!