Pancakes are a traditional food for Fat Tuesday. People used up the eggs, flour, and sugars that they wouldn’t be eating during the Lenten Season. I love pancakes for any meal. They can be so versatile. I’ve used leftover pancakes to make sandwiches for lunch, or you could do breakfast for dinner. This gluten free dairy free pancake recipe is pretty basic, but below the recipe I’ll have some suggested additions you could use to fancy them up a bit.
This recipe is actually my husband’s but he said I could post it. He can follow a recipe with the best of them, but this is the first he’s adapted himself. It was fun watching him learn by trial and error on it. He will occasionally spoil me and make me breakfast, as he is a morning person and I am not. I love those mornings! He likes a classic pancake with some real maple syrup. Here’s his recipe.
1 1/3 cups all purpose gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup of dairy free milk (we use coconut)
2 tbs coconut oil, melted, plus more to grease the pan
1/2 tsp vanilla extract (optional)
Combine the dry ingredients in medium mixing bowl. Whisk together the wet ingredients in separate bowl, until fully combined and some air incorporated (this will make the pancakes fluffier). Stir the wet ingredients into the dry. After this is when you would gently stir in any additions from below. Grease a large pan, on medium heat. When the pan is hot use about ⅓ cup of batter per pancake. Flip when dry around the edges and bubbles are throughout the edges, about 5-7 minutes. Cook another 4-5 minutes on second side. Serve with real maple syrup.
Blueberry: 1 cup of blueberries, fresh or frozen
Apple Cinnamon: 1 cup diced apple and 1 1/2 Tbs of cinnamon
Cherry Pie: 1 cup cherries and 1 1/2 tsp of nutmeg
chocolate chip: 1 cup of dairy free chocolate chips
Orange Cranberry: 2 Tbs orange zest, 1 cup of dried cranberries that have been soaked in water for 15 minutes
The possibilities are endless!