A Recipe For Gluten Free Pancakes
I have a confession: I work for Udi’s Gluten Free and I’m not gluten free. However, through my work with Udi’s Ambassador’s Program, I’ve learned first hand that gluten free is more than just a diet …it’s a lifestyle.
From conversations with mothers who struggle to find products their children will eat, to hugs from enthusiastic Udi’s fans, to learning that gluten free eating can enhance athletic performance, I’ve learned being Gluten Free is more than just eating. It is a community and I am privileged to be a part of it.
All that said, in the name of solidarity I decided to take a basic recipe and make it so delicious no one would know it’s gluten free. Since February is National Hot Breakfast Month (every month should be “Hot Breakfast Month,” I love breakfast for any meal), I chose my family’s pancake recipe. My dad is the official pancake-maker in my family, and it is a treat to have them when I am home visiting. There is a satisfaction that comes with making them from scratch and a comfort in using a family recipe.
After looking at the recipe, I realized I would have to find the right GF flour and make sure my baking soda, baking powder, butter and buttermilk were certified gluten free. The rest of the ingredients were already naturally gluten free. I found Bob’s Red Mill flour worked the best and provided the same consistency as the gluten-filled counterpart. Even my roommate exclaimed, “These are good!”
Here’s my ‘new’ family recipe:
½ tsp salt
1 Tbsp sugar
1 cup buttermilk
½ tsp GF baking soda
½ tsp GF baking powder
1 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
3 Tbsp melted butter
Yields 12-14 pancakes
1. Beat egg slightly in medium size bowl. Add salt and sugar. Stir in buttermilk.
2. Combine baking soda, baking powder and flour in small bowl. Add to buttermilk mixture. Stir in butter.
3. Heat griddle to medium high. Grease lightly. Pour 4 inch circles of batter on griddle. When bubbles rise to surface and break, turn and continue cooking until golden brown.
4. Add anything to this recipe that strikes your fancy: blueberries, chocolate chips or chopped nuts.
I found it a rewarding experience to modify a recipe, to use unfamiliar ingredients and to closely read product labels. Getting into the details helped me become just a little more aware of the challenges faced by those I work closely with everyday.
I’m looking forward to seeing what else I can make from scratch.
I challenge everyone to try this little experiment…
start with a basic recipe and see if you can make it gluten free.
Care to join me? For the gluten-free veterans out there, what gluten-free recipes have you perfected? Can your family and friends tell the difference?