A Gluten-Free Treat to Start the Day. ~ Terri Tremblett

Via on Jan 2, 2013
sunrise

My journey into gluten-free eating has not always been a tasty one.

Fortunately, I love to bake, so I’m not forced to buy grocery store gluten-free baked goods that look (and often taste) more like cardboard than something edible.

There have been some successes and some failures in my gluten-free kitchen as I adapt recipes that I love and alter them to suit my new way of eating. After a few misses, I have taken my favorite pancake recipe and made it gluten-free and dairy-free.  For that taste of summer, I also added some frozen blueberries, but chopped fresh strawberries or chopped bananas also work.

This recipe makes enough pancakes to serve four. My kids pop leftovers in the toaster and eat them the next day.

Gluten-free Pancakes

Preheat your griddle or frying pan over medium heat so it’s nice and hot.

Mix together:

1 ¾ cups almond milk (regular milk is fine if you are okay with dairy)

¼ cup margarine, melted

¼ cup honey

3 extra-large eggs

In another bowl, mix together:

1 ¾ cups all-purpose gluten-free flour blend

1/3 cup cornmeal

¼ cup rolled oats

2 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

Dash of nutmeg

Pour wet ingredients over dry and mix together just until combined.  The batter will still be lumpy, but that’s okay.

Fold in 3/4 cup frozen blueberries (or chopped, fresh strawberries or bananas.)

Add butter or cooking spray to heated pan and pour ¼ to ½ cup batter into pan.

Cook until the top of the pancake has bubbles and most of them have popped.  Turn gently to cook the other side until browned.

Keep warm in 200 degree oven until ready to eat. Serve with maple syrup.

 

Terri TremblettTerri Tremblett is a writer, artist, mom and wife who gets paid to manage other people’s money.  She is equally at home walking the beach, digging in the dirt or furthering her quest to bake the perfect gluten-free brownie, but has not yet mastered the art of walking by a book store without going in.  A former business news columnist who is passionate about wellness and healthy living, Terri is an Assistant Editor at elephant.  She is trying to become a photographer—and discovering there is much to learn.

Like elephant food on Facebook.

Ed: K.B.

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8 Responses to “A Gluten-Free Treat to Start the Day. ~ Terri Tremblett”

  1. Amy Cushing says:

    Thanks for this tasty recipe, Terri! I recently discovered I can't eat gluten, so I drool over any gluten-free baked good that tastes like the real thing. Thank you! Oh, and I have found a delicious GF brownie recipe if you're interested.

    • Terri says:

      Thanks for the reply, Amy. Eating gluten-free is challenging at first, but there are some great alternatives that taste like the real thing. I would love to try that brownie recipe, thanks!

  2. John says:

    Interesting recipe but it's not gluten free because it contains oats

    • Terri says:

      Hi John, and thanks for the comment. Bob's Red Mill Company makes gluten-free rolled oats if you would like to give them a try. I use them, and they're great!

  3. [...] Adopting a gluten-free diet comes with the price of time to learn all the possible gluten foods and alternatives. However, a gluten-free diet may be the best thing for someone with diabetes and celiac [...]

  4. [...] Sometimes the writing is inspired by something; like last Saturday morning, I was having pancakes with my family, when I realized that my gluten-free pancakes (after tinkering with the recipe for several months) finally tasted just like normal pancakes. I wrote about that and shared the recipe. [...]

  5. [...] And meanwhile, keep pondering the imponderables. Like “Does Whole Foods carry gluten free gluten?” [...]

  6. Erica says:

    I guess the same recipe can be done in toaster oven as well. The lovely blueberry pancake remind me "Prison Break". Lincoln cooked blueberry pancake for Lincoln Jr. It's cool. I'll try it this weekend.

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