Now You can Have Huge Fluffy Gluten Free Pancakes
These cakey, tender pancakes were a result of an experiment with the new Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Look at the pictures.
Who wouldn’t want to eat these! And by the way that’s real maple syrup folks. Yes, I live in New England but I implore you, wherever you are, to top these babies with the real deal. Just say no to “pancake syrup”, which is largely colored corn syrup.
- 1 cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons flavorless oil or melted unsalted butter
- Heat electric griddle, nonstick pan or cast-iron pan with a bit of melted butter until a few drops of water dance. Pour about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges of the pancakes. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.
- You can try substituting almond milk for the buttermilk, if you like; note that the recipe does include egg. If you want to try this, measure 1 tablespoon lemon juice into a measuring cup, then add enough almond milk to make one cup. Let stand 5 minutes before using.
- We have also made these with Greek yogurt thinned with a little milk. Many testers liked this version the best although the batter is quite thick and you have to help it spread on the griddle.