Well it has been awhile since we have cooked and posted but it is time to get back to it. So first out of the gate are some gluten free pancakes. Going wheat free can sometimes make it hard to enjoy some of the good ole comfort foods. Kris and I have been trying different gluten free flour mixes and this time it was Bob Mills all purpose gf flour. A decent flour that made some tasty pancakes.
Mix up the batter and pour onto a hot griddle. When the pancakes start to bubble and small holes appear, give them a flip and cook to golden brown.You will have a great breakfast in no time. Served with a side of bacon and things are good. Don’t forget to top the pancakes with butter and syrup. Enjoy!
1-1/3 cups GF All Purpose Baking Flour
1 tsp Baking Powder
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 Tbsp Honey
1/2 tsp Vanilla
2 Tbsp Vegetable Oil
3/4 cup + 2 Tbsp Water, warm
2 Egg Whites, stiffly beaten (set aside)
In a bowl combine the All Purpose Gluten-Free Baking Flour, baking powder, sea salt and baking soda. In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the egg whites.
Ladle pancake batter onto a preheated and oiled grill, flip pancakes over when they begin to puff and become lightly browned on the edges.
Serve with maple syrup or your favorite fruit.