Sundays are usually my day to sleep in (Ish and I switch off-he gets Saturday, and I get Sunday. It works.), but not yesterday. Yesterday, I was jolted awake by the wailing of my 3 year old. Smalls was DEMANDING that I make pancakes. NOW. Not later. Not for brunch. NOW. Apparently Ish’s pancake skills are sub-par. Sorry, honey.
So I got up, after sleeping an extra hour (it was a blissful hour, though), and shuffled downstairs to get some pancakes made. I have to confess, I was a little worried, as we’re trying very hard to avoid gluten, and usually pancakes fall squarely in the GLUTEN category. Luckily, I have some awesome gluten-free flour that did most of the work for me.
And you know what? They turned out really well! Fluffy, tasty, and perfect paired with pumpkin butter.
Easy Gluten-Free Pancakes
- 1 cup gluten-free flour
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon pure vanilla extract
- dash mineral salt
- 1 egg
- 1 cup plain almond milk (if you use vanilla, just omit the vanilla extract)
- 2 tablespoons ghee
Gently mix together your dry ingredients in a large mixing bowl (If you are like me and HATE lumps, make sure that you sift everything into the bowl). In a smaller bowl, whisk together your wet ingredients. Slowly mix the wet into the dry until just combined.
When you see bubbles appear, turn your pancakes and cook for another 30 seconds. Serve with your favorite pancake toppings:
- powdered sugar
- pumpkin butter
- peanut butter (homeade)
- chopped nuts