Tuesday, January 28, 2014

Diane's Gluten-free Pancakes

A pancake is not always just a pancake! I have often experimented with tasty additions to the basic pancake formula. Some of my favorite add-ins have been berries, nuts, bacon bits, banana slices, citrus peel, flavorings/spices and mini chips.

Unfortunately, when I found out GLUTEN had caused me years of digestive suffering, my days of fluffy-wheat-based pancakes were over in an instant. I experimented with many made-from-scratch gluten-free pancake recipes and was very disappointed in the flavors and textures.

Happily, Bisquick came out with a gluten-free pancake mix. Warning: it is not inexpensive, but turns out a nice product.

 Not one to leave well-enough alone, I experimented and have perfected a pancake my husband raves about. It is fluffy, light, slightly crisp and does not have a strange aftertaste inherent in many gluten-free baked goods.

 My suggested additions not only enhance the taste and texture of the basic mix, they extend the servings per box. Happy eating!


1 C Bisquick gluten-free pancake mix
1/2 C golden flax meal
1tsp baking powder
1/4 C unsweetened coconut
1/4 C cinnamon mini-chips
1/4 C pecans, chopped
1tsp lemon or orange peel, grated
1 egg
1 T olive oil (or canola)
1 C milk (add more if needed)

Pre-heat griddle med. hot.



Add wet ingredients to a quart-sized pitcher. Add in dry ingredients. Mix well. Add more milk if mixture too thick.

Spray griddle with Pam. Pour batter onto griddle into desired-size pancakes. Flip over pancakes when the underside is golden and top is slightly set. Continue to cook until 2nd side is lightly browned. Remove pancakes to a plate and serve with desired toppings.
Make 7 large pancakes.

Wrap leftovers - if there are any - and refrigerate.
 

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