Gluten & Dairy Free Pancakes
I have a Betty Crocker cookbook that was published in 1976. Over the years, I have adapted the "Favorite Pancake" to a gluten and dairy free, spiced up version that my family calls Special.
Part of the joy of cooking for me is taking the risk of having something come out differently than I thought it might. I see this as an opportunity to make changes and continue to create.
I hope that you will take this recipe and use it as is or feel free to play and change it to suit your tastes. You could add chopped nuts, berries, banana, grated apple; experiment with different flours, spices, sweetener (or none), or replace the vanilla with almond extract. And, if you are a purest, leave out the spices and vanilla.
Try them and let me know how they turn out.
Love,
Lynda
Ingredients
- 1 egg
- 1 cup buttermilk, yogurt, or non-dairy milk of your choice
- 2 tablespoons olive oil
- 1 teaspoon vanilla
- ½ cup almond flour
- ½ cup buckwheat flour
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- ½ teaspoon soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon cardamom
- ½ teaspoon cloves
Instructions
- Mix dry ingredients in a separate bowl.
- Beat eggs with a whisk or hand held mixer.
- Add the remaining liquid ingredients in order.
- Add dry ingredients and beat until smooth.
- Heat a nonstick pan or griddle and add a little coconut oil or butter. Once it melts, pour approximately ¼ cup of batter onto the griddle.
- Turn pancakes once bubbles rise to the surface and before they burst.
- Remove once they are golden on the other side.