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