Sometimes I just want pancakes. They are one of those comfort foods that take me back to Sunday mornings and my daddy making pancakes for us while mom slept in. There is a wonderful mix made by Pamela’s (see link below). My friend Jonna enjoyed them at my house and made the switch to Pamela’s even though she doesn’t need to be gluten free.
I have tried many other brands and all come up short to my standards. I want a nice light fluffy pancake that gets done in the center. Many of the mixes I tried were just doughy, heavy messes. I tried to make my own often with the same result.
Now that I am dairy free as well as gluten free, Pamela’s just doesn’t work anymore. (It contains, dry buttermilk.) Recently I really wanted some pancakes for dinner and set about trying to win this battle. I started with my old “Gluten-Full” Buttermilk Pancake recipe and decided to try using my cake flour because it has a lower amount of xanthan gum. Voila! They were light and fluffy and delicious! NO doughy mess!
For 8 pancakes:
Combine in a one cup liquid measuring cup and set aside: 2 Tablespoons So Delicious Unsweetened Cultured Coconut Milk (yogurt section), 1 Tablespoon Apple Cider Vinegar, fill remaining cup with your choice of non dairy milk.
In a mixing bowl combine: 3/4 cup of Julie’s Cake Flour Blend, 1/4 cup hazel nut flour (or other nut flour), 1/2 teaspoon Baking Soda, 1 1/2 teaspoons Sugar (helps pancakes brown)
Whisk in: 2 Tablespoons of oil, 2 eggs, and Milk mixture. Stir to combine all ingredients with the flour.
Heat griddle to about 300 to 325. You don’t want it too hot because these GF cakes take longer to cook. Oil the griddle to prevent sticking, and spoon on batter. Heat your favorite topping and enjoy!
http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/
Julie Bakes Gluten Free 