I tend to stick to specific breakfasts’ throughout the week like oatmeal, avocado toast and eggs, and then switch it up come the weekend. This probably came about because growing up, my dad always made pancakes on Saturday morning and it was the best thing ever! Now, I have my own family and live in our own home, we’ve continued that tradition. These are, in my opinion, the best gluten free pancakes around. My recipe calls for yogurt, but feel free to swap for buttermilk or sour cream because both will make this recipe fantastic!
MAKES [ about 15 pancakes]
INGREDIENTS:
DRY:
•1 3/4 cups gluten free flour
•2 tablespoons granulated sugar
•1 teaspoon baking powder
•½ teaspoon baking soda
•1/2 cup fresh blueberries (if using)
WET:
•1 1/4 water (add more if needed)
•½ cup plain yogurt
•2 eggs
•2 tablespoons canola oil
•1 teaspoon vanilla extract
DIRECTIONS:
1.) Heat a non-stick pan over medium-high heat.
2.) In a large bowl, whisk together all the dry ingredients until fully combined. Make a well in the center of the flour and whisk the eggs, oil, and vanilla until combined. Finally, add in the yogurt and water.
3.) Once the wet ingredients have been incorporated, adjust the thickness with more or less water, depending on how thick or thin you want your batter to be. If you are adding blueberries, gently fold them into the batter now. Don’t overmix!
4.) Place 1/3 cup of the batter onto the skillet, and turn the heat down to medium. If you want to make chocolate chip pancakes, add a sprinkle of chocolate chips over the pancake before you flip it. Flip once the pancake has started to bubble. Cook for another 1-2 minutes.
5.) Serve with toppings of your choice! I love just maple syrup, but you can also use whipped cream, honey, or chopped fruit!
