Seeing how yesterday unfolded, I didn't care for a repeat today. Impromptu after-schoool project: pancakes.
Lucky for me, when I was in my time-out last night I was browsing through a little "Gluten Free Made Easy" pamphlet from the grocery store and eyed an easy looking pancake recipe. Surprise! They are some of the best gf pancakes we've had to date. The payoff happened ten minutes ago when my son muttered, "Mom, these are the best pancakes we've ever had." We even ate them with no syrup and no butter. Delicious just as they are!
Granted, these are typical gf in that they are fairly flat, not fluffy at all.
The trick here is to cook them until deep brown so that the middle isn't mushy. For an added treat add chocolate chips to the finished pancake and roll it up like a taco. Chocolate taco. Now this is what I've been waiting for all week. Thank heavens for an afternoon full of happy campers.
Here's what we did:
1 cup white rice flour (Ener-G brand)
2 Tbs brown sugar
1 Tbs baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 large egg
1 cup skim milk (we used plain rice milk)
1 Tbs canola oil
1 tsp vanilla extract
Combine dry ingredients in large bowl. Beat egg in small bowl, then whisk in milk, oil, and vanilla. Stir egg mixture into dry ingredients. Let rest 5 minutes.
Coat skillet with cooking spray (or butter), and heat over medium-high heat. Pour 1/4 cupfuls of batter into skillet, and cook 2 to 3 minutes, or until edges bubble. Flip; cook 1 minute more, or until golden on both sides.
(Note: This recipe was taken from the Optimum Wellness Magazine, http://optimumwellness.com/)