In honor of National Pancake Day, and those who (like me) can’t pick up free pancakes at IHOP, here’s my favorite allergy-friendly, celiac-friendly pancake recipe.
I’ve also been thinking of Bob Moore of Bob’s Red Mill. He passed away recently, but I shall forever be grateful for the gluten-free products his company produces. And always, GiR2007, whose song I sing every single time I make pancakes, even if I can’t find it on the web anymore.
Speaking of things I can’t find on the web anymore, I had a link for this recipe once, but I could never find the same thing again. So this has lived on a tiny notecard on my fridge for years. And it’s high time I wrote this down digitally!
I use Bob’s Red Mill Gluten Free All-Purpose Flour. And you can use the plant-based milk of your choice. I like soy milk or protein nutmilk, but it works just as well with oat. Feel free to drop in fruit or chocolate chips while they’re on the griddle.
Ingredients
- 1 cup Gluten Free All-Purpose Flour (not packed into cup)
- 2.5 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons vinegar
- 1 Tablespoon oil
- 3/4 cup Plant Milk
Directions
- Preheat a smooth or non-stick skillet or griddle to medium heat.
- Mix dry ingredients.
- Add wet ingredients.
- Oil skillet if needed, then cook a tiny pancake to ensure the temperature is right. It should firm up on the edges within 1-2 minutes, and when flipped, it should be a nice golden brown, not too brown and not too light. It also shouldn’t stick, but if your pan is in rough shape you may need extra oil.
- Adjust the temperature if needed, then cook the rest of the pancakes! This is a small batch, so you can make about 14-16 small 1/8 cup pancakes, or 6-8 medium ones that are easy to flip. If you’re brave, you can go bigger. Just note you will only get a few large pancakes from this recipe. It was just right for three of us when my kids were home, or it can generously serve two.
And that’s it!
Legend of Velda 
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