When I lived at home, my mom used to make us pancakes about once a week; at our house, if I ask my fiancé what he wants for breakfast during the weekend, he’ll always ask for pancakes. Last time my mom was here, she shared her recipe with me. Much like the gluten-free roasted vegetables, her pancakes are more “choose your own adventure” than a set recipe; my brother would joke around that we should enjoy the taste of the pancakes as they would never taste the same!
My mom calls these the “2-2-2-2” pancakes: 2 cups of dry flour ingredients, 2 eggs, 2 tbsp sugar, and 2 tsp baking powder.
- 1 cup gluten-free flour
- 1 cup other items (almond meal, flaxseed, ground oats, whole oats, hemp hearts, etc)
- 2 eggs
- 2 tbsp sugar
- 2 tsp baking powder
- milk, as required
- Preheat griddle (I set mine to 325F)
- Pour the flour into a large measuring cup, preferably one that will hold at least 2 cups.
- Add other items into cup until you reach 2 cups
- Pour into a large bowl and mix in eggs, sugar, and baking powder
- Start adding milk to mixture until it is somewhat smooth; if you're using whole oats, it will still be a little bit chunky
- Pour batter onto griddle (approximately ¼ cup), and brown each side