Everyone loves a good pancake. I’d much rather whip up a batch of pancakes on a Sunday morning, then do a full fry up and have to clean the stove afterward {like I love bacon, but when bacon fat splatters all over my cooktop and backsplash, I’m not the biggest fan}. And I like the fact everything is always in my pantry for pancakes.
Now, let me start by saying that I have tried making gluten free pancakes with coconut flour and it just doesn’t work out. I also saw that fellow Canberra Blogger Anisa over at The Macadames tried to make pancakes with coconut flour and it didn’t turn out. I’ve found that the best gluten free alternative to use for making pancakes is the White Wings gluten free flour.
If you want to try and replicate the gluten free flour you will need to work with a mixture of maize, tapioca, and rice flour.
- 1 cup gluten free flour
- 2 tsp baking powder
- pinch of salt
- 2 tbsp maple syrup
- 3/4 cup almond milk
- 1 large egg
- 2 tbsp of coconut oil
- 1 tsp of vanilla bean paste
- 1 punnet of blueberries
- Combine the flour, baking powder and salt in a bowl and mix well.
- In a seperate bowl, mix the maple syrup, almond milk, egg, coconut oil and vanilla.
- Pour the wet ingredient mixture into the dry ingredients and whisk till incorporated. The batter will still be a little lumpy, but you shouldn’t have visible streaks of flour. Allow the batter to stand for 5-10 minutes.
- Add the blueberries into the batter, stir gently before pouring into a greased, heavy bottom, non-stick pan over a low-medium heat. Cook until the first side is golden and the top of the pancake begins to bubble. Flip and cook the other side.
What is your ‘go-to’ breakfast on a Sunday morning? Are you addicted to the blueberries at the moment? We are buying $12 tubs from the markets? We are, because the Little Dude could eat a whole small tube in one sitting. If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
