But today I have a million things to do, including my first solo babysitting gig with my new grandson. And between that and the fact that things have been heating up for us around our work as musicians, I decided to go the shortcut route this morning and make pancakes with a box of King Arthur gluten free multi-purpose mix. I will say that I’m very pleased with the results. So much so that I’m going to order the mix to have on hand for just such occasions. I’ll still revisit some of my other pancake recipes, like this one for Gluten Free Blueberry Pancakes and this one for Multi-Grain Gluten Free Pancakes and this one for Gluten Free Vegan Pancakes, but for now, I’m loving today’s batch of pancakes.
I‘m still trying to go eggless whenever possible, but thus far, while my eggless pancakes have been ok, they haven’t been major homeruns in the “Wow these are incredible!” kind of way. I have another idea up my sleeve, and will probably blog about it sometime soon, but for this morning, let me share a pancake recipe (with eggs) that I found on the King Arthur website, slightly modified (and halved) by me.
Gluten Free Pancakes (using King Arther GF Multi-Purpose Flour)
click here for printable recipe
1 large egg
2 tbsp grapeseed (or other vegetable) oil
1 cup water
2 tsp lemon juice
1/2 tsp vanilla extract
1 cup King Arthur Gluten Free Multi-Purpose Flour
1 tbsp coconut sugar (or other sweetener)
3/4 tsp baking powder
1/4 + 1/8 tsp sea salt
1/4 + 1/8 tsp xanthan gum
Whisk the wet ingredients together.
In another bowl, whisk the dry ingredients together. Then add them to the wet mixture.
Preheat a lightly greased griddle to medium heat. Pour 1/4 cup of batter onto the griddle. Cook the pancakes for 1 – 2 minutes. Flip and cook for another 1 -2 minutes.
Serve with Earth Balance and a boatload of maple syrup. And lots of berries. And sprinkle with confectioner’s sugar, just for the effect!