Saturday, January 4, 2014

Gluten-Free Breakfast Heaven!

I don't often eat breakfast. Actually for most of my adult life I did not eat breakfast.

But when I do.....

It has to be GOOD! The biggest problem for me, and for the kids though they don't want to admit it, is the belly ache that would often arise after mounds of pancakes or waffles.

These pancakes...

had me LOVING breakfast again. 

These fluffy, puffy, tasty, cakes from the pan...

had us all ooooo-ing and aaaah-ing over the taste and texture of these delightful little meals. The pure maple syrup and real butter didn't hurt, but they tasted incredible plain, too, and even though I pigged out on 3, I had no belly ache.

These beautiful breakfast delicacies that melted in my mouth...

are GLUTEN FREE! It's true, I swear. I found a homemade pancake recipe on, then played around with it to make it work for us in our new GF world. My new adventurous spirit is completely thanks to Nicole at Gluten Free on a Shoestring and her amazing recipes that are building my confidence and the fantastic Cup 4 Cup All Purpose Flour Blend which, with very few adjustments, has proven a perfect substitute in most of my formerly gluten-full recipes. Happy happy joy joy.

The recipe:

1 cup unsweetened coconut milk, warmed slightly or at room temperature
2 TBSP white vinegar
1 cup gluten free all purpose flour blend (one that has xanthan gum, such as cup4cup, or you will need to add xantham gum)
2 TBSP white sugar
1 heaping tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 TBSP butter, melted

Combine milk and vinegar and let sit about 5 minutes. It will curdle, don't worry--that's what it's supposed to do, you are making sour milk (just like buttermilk).

Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl.

Add egg and the melted butter into your sour milk, using a whisk to combine. Pour dry ingredients into wet ingredients, whisking until smooth. It will be thicker than a typical pancake recipe! Let the batter sit for about 5 minutes.

Heat a frying pan or electric skillet over medium heat, pre-spraying with cooking spray if needed. Use a large spoon or ladle to place approximately 1/4 cup of batter per pancake. Watch them puff up quickly! When they begin to appear dry around the edges, flip and cook a few minutes more, until both sides are golden.


I forgot to mention my thanks to a new friend Kattie, who took time months and months ago to message me with tons of gf tips. I wasn't quite ready to take the plunge then, but it was because of her tips that I chose to use coconut milk rather than almond milk in this recipe!

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