I’d been using Bob’s Red Mill Gluten-Free Pancake Mix to make pancakes, and I always had a hard time getting them to turn out. Even after adding quite a bit of extra liquid, the pancakes would still turn out thick and dry. I decided to try converting a pancake recipe in one of my church cookbooks to see how it would turn out.
Some of my best gluten-free creations have come from converting church cookbook recipes to gluten-free. These recipes generally use ingredients you already have on hand or that you can easily find at your local grocery store. They’re for the most part very simple recipes. This gluten-free pancake recipe is a converted church cookbook recipe. You can use either milk or buttermilk, but I highly recommend buttermilk if you have some on hand. Also, depending on the consistency you prefer, you may want to try adding more than the 3/4 cup of milk listed in the recipe. I don’t ever plan to buy another pancake mix and will just use this recipe. Here’s a photo of this morning’s breakfast!
When I just want to fix a single serving, I halve the recipe and leave out the egg and xanthan gum. They still turn out great! The recipe follows.
- 1 C. gluten-free flour blend (sifted or not)
- 3/4 tsp. xanthan gum
- 1 tsp. baking powder
- 1 egg, well-beaten
- 1/2 tsp. salt
- 1 T. sugar
- 3/4 C. milk or buttermilk
- 3 T. melted butter or margarine
- Combine egg and milk.
- Add flour gradually.
- Add butter.
- Add salt, baking powder, and sugar.
- Mix ingredients thoroughly.
- Drop on hot greased electric griddle (electric fry pan is best).
- Turn when pancake begins to bubble.
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