gluten-free – dairy free option – refined sugar free
Pancakes. Most definitely in my top 5 of all time favorite foods. They are (or should be) little golden mounds of fluffy, slightly sweet heaven. Which you can then drown in maple syrup, slather with jam or just throw on an ungodly amount of butter and eat until euphoria sets in. I told you I like pancakes….. and without fail at every breakfast outing I would go on, no matter what else I might order, you were guaranteed to see a single pancake next to me. That is until I had to give up gluten (which can make eating pancakes out almost impossible). So, I had to put on my big girl panties and learn how to go without my beloved pancake. Sometimes I am lucky and the restaurant will have a GF option and I will literally have to fight myself not to get up from my chair, kiss the server and do a little pancake jig.
Pancakes are also a big deal in my house. They are pretty much a weekly occurrence since breakfast for dinner is one of the kids most requested meals. I won’t lie, it has been an uphill battle to find a gluten-free pancake recipe that my crew approved of. I pinned and googled a ridiculous amount of recipes and we began our search. Unfortunately, we had many disappointing dinners where the pancakes were either to dense, to mushy, or simply not the pancakes of days gone by. So after a few failures, the lightbulb finally went off (sometimes it takes a bit ya’ know??) and I pulled out our pancake recipe from the days before allergies and sensitivities and we started to tinker around with it. We had a few false starts but pretty quickly we had the recipe you see now, and they were ok.
HA! Just kidding…but wouldn’t that be some shit???!!! If after reading this whole thing about my weird obsession with pancakes I just said they were “ok”?? They were better than ok, they were actually fantastic!!! Light, fluffy, slightly sweet and the perfect dessert for any breakfast. Enjoy!! nom nom
3 TBS butter or vegan butter; melted and cooled to room temp
2 cups of gluten-free flour; I use Cup4Cup brand
1/4 cup coconut palm sugar or other unrefined sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups buttermilk or non-dairy buttermilk* (see note below)
2 large eggs
1 tsp pure vanilla
mini chocolate chips (optional) I used Enjoy Life brand mini vegan chocolate chips
**If you want to make a dairy free buttermilk here is how you do it. This will make enough buttermilk for the pancakes. In a liquid measuring cup put in 2 TBS of apple cider vinegar. Add enough dairy free milk to the apple cider vinegar to equal 2 cups total liquid. Let stand for 5 minutes and whisk before using as the mixture will separate a little.
- Melt the butter and set aside to cool slightly
- In a large bowl, whisk all the dry ingredients together. In another bowl, whisk wet ingredients together.
- Pour wet ingredients in to the dry ingredients.Whisk gently until the dry ingredients are almost incorporated; stop before batter is evenly moistened.
- Add the cooled melted butter and mix until evenly moistened.
- Let the batter rest while the pan heats up.
- Lighlty oil the pan and pour 1/4 cup of batter per pancake into the pan.
*Not everyone in my fam wants chocolate chips in their pancakes (my hubby is a purist). So, I add the chocolate chips to some of the pancakes right after I put the batter in the pan!