Classic Pancakes

IMG_4888 Lately I have been making some classic recipes from my childhood and trying to recreate certain foods that I  hadn’t been able to eat as I adjusted to a new food lifestyle.  It’s taken a little while to get to this point, but revamping old recipes has become more and more fun as I get to know the ingredients that are available to a gluten-free and sugar-free eater.

This week I attempted a classic Sunday breakfast with someone I would call a classic friend.  She is truly a good luck charm for pancakes, so I thought it would be a good time to test out some recipes.  You can read about our recipe test on my post Batter Up!

Most of my baking recipes usually include extra flax, less butter or oil, or extra healthy ingredients, but for pancakes all I wanted was the equivalent of what I remember from the last time I had a good pancake!  So, now that I’ve explained the flax-less state of this recipe, here we go.
I am happy to present you with a pancake recipe that I think rivals any glutenous pancake recipe out there, including the classic recipe it’s adapted from at  Joy of Cooking

1 1/2 cups baking flour mix
3 tbsp xylitol
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1 1/2 cup unsweetened almond milk
3 tbsp melted butter
2 eggs
1/2 tsp vanilla


1. Preheat griddle at 350 degrees or a fry pan at medium heat

2. Add all dry ingredients to a large bowl and whisk until well combined

3. Combine eggs, vanilla, milk, and butter until well mixed

4. Add the wet ingredients to the dry, mixing slowly until just combined

5.  Butter the griddle or fry pan and pour about a 1/4 of a cup of batter on to the pan

6. Cook for a couple of minutes, until the batter begins to become more solid on the top and stays together when moved with a spatula, then flip and cook until the pancake is golden brown

7.  Serve hot and top with fruit, yogurt, or even a bit of maple syrup


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