Pancakes have been around since Prehistoric times. In Scotland and the USA they are a leavened dough much like a “drop scone”. In Britain they are unleavened and resemble more of a thicker crepe. In my house they were reserved for Sunday breakfast or the occasional “breakfast for supper”, which was always a treat. Here is a GREAT version that just happens to be wheat/gluten free. Your family will never know if you don’t tell them.
Serves 4 (about 16 pancakes)
2 cups/500ml almond milk (you can use dairy milk, rice, coconut or hemp)
2 large eggs (you can substitute 2 tablespoons of ground flax mixed with 6 tablespoons/90mls warm water)
1/4 cup/60ml melted vegetable shortening or butter
2 cups/347g Gluten-Free Multi-Purpose Flour (I used King Arthur)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon xanthan gum (helps with chew and binding)
2 capfuls of pure vanilla extract
Whisk the milk, eggs and shortening together. Sieve the flour, sugar, baking powder, xanthan gum and salt together. Whisk into the liquid until most of the lumps are out. Swirl in the vanilla. Let rest for 1-2 minutes while your pan is heating up. Set an electric skillet on 350F/176C. Spritz with oil. Ladle out the pancake batter using a 1/4 cup/60ml measure, spreading out a bit. Cook for about 2 minutes or bubbles begin to show through. They should be firm enough to flip over/golden brown. Cook for another 2 minutes. Remove to a plate and cover while cooking the remainder.
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