Pancakes were practically their own food group in my house growing up. As kids, if my brother and I had any opportunity to cook for ourselves, we’d make pancakes. Bisquick, eggs and milk. Sometimes cinnamon. Sometimes banana. Or blueberries. Or leftover sweet corn to make corn fritters. If we were hungry, nine times out of ten pancakes were the answer.
Since moving back to California, I’ve embraced the trend and gone gluten free. For me it wasn’t just about following a trend though. A few medical ailments have meant purifying my diet as much as possible. Gluten free was part of that.
You can guess my excitement when I found a box of gluten free buttermilk pancake mix at my local Trader Joe’s.
“Pondering pancakes but eating a gluten free diet?” reads the box.
Why yes. Yes, I am!
Here’s the painless recipe that makes about ten 4-inch pancakes. I’m doubling from the box because I like a lot of pancakes… preferably stacked high on the plate.
1.5 cups Gluten Free Pancake mix
½ cup plus 4 Tbsp water
4 Tbsp Butter, melted
Cooking spray or butter for the griddle.
Mix all the ingredients together with a whisk. Tip: Avoid over mixing the batter, or the pancakes will be tough, not fluffy.
Get your griddle or pan nice and hot but not smoking. Use non-stick for best results. Use a ¼ cup measuring cup to ladle out the batter. Make one tester pancake first to test the heat levels. If your pancake is cooking evenly and nice and golden brown, you’re ready to go.
Handy trick for the flip: Wait to flip your pancakes until the edges look dry and the center has a good amount of bubbles.
That’s it! These beauties are so tasty and delicious, you won’t even remember that they’re gluten free.
To watch the replay of me making this recipe live on Periscope, head over to my YouTube channel.