To kick off the recipes I thought I would start with an all time favourite of ours … Gluten free Pancakes. Over the years these have varied greatly. It is almost a family joke as to what the pancakes will be made from this time. They have been gluten free, grain free, SCD, paleo but the favourite has been the original pancake that I used to serve for lazy Sunday breakfasts before kids, when you could eat in peace and read the paper (love my kids but Breakfast is a little more demanding now). Making pancakes with kids is a lesson in patience … for them. They have to wait until I am finished cooking enough for both of them before I serve or otherwise the arguments are special!
Gluten Free Pancakes
serves 4
Ingredients
1/3 cup buckwheat flour
1/3 cup white rice flour
1/3 cup arrowroot/tapioca flour
2 teaspoons gluten free baking powder
2 eggs
1 cup milk (rice, almond…)
1 tablespoon honey (optional)
Method
- combine dry ingredients with a fork until well mixed
- add eggs and milk and whisk to combine
- add honey (optional) and whisk
- spoon into a lightly buttered or oiled flat pan, do not flip until surface has bubbled and the edges look firm, flip and continue cooking until done
- stack them in a warm oven so everyone gets them warm including the chef 🙂
Serving suggestions:
something sweet, nuts for protein and fresh fruit for something live!
- maple syrup, walnuts and fresh pears and prunes
- coconut syrup, walnuts and cherries
- sugar free topping … raspberries and coconut cream