Pancakes have been found in writings dating back to 1430 but researchers have found remnants of pancakes from 5000 years ago! Pioneers cooked pancakes over the wood stove in a cast iron pan and ate dense foods to keep satiated until the next meal. Pancakes were a simple way to feed many hungry tummies and keep full until the next meal.
We love good old fashioned pancakes and when I was having a lot of digestive upset and intestinal issues from wheat a few years ago, we experimented and came up with various gluten free recipes, including these tasty and fluffy pancakes.
These pancakes freeze great and can be easily tossed into the toaster for a quick breakfast and are delicious plain or with chocolate chips.
The batter should be somewhat thin and should pour off the spoon – not too thin of course, but too thick and these pancakes tend to be raw inside and no one wants raw pancakes!!
Let the batter rest for 10 minutes before cooking. It will help the starches come together to help produce fluffy and nicely shaped pancakes. All purpose flour can be substituted for the gluten free flour blend as well. Once the top has bubbles, flip and cook until browned on the other side, about 2 to 4 minutes per side. Continue until batter is gone.
Old Fashioned Gluten Free Pancakes
1 cup gluten free flour blend
1/2 cup cornstarch
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
1 egg
1/4 cup oil
1 tbsp vanilla
1/4 cup lemon juice mixed in 1-1/2 cups milk of choice or 1-1/2 cups buttermilk
Combine dry ingredients together and whisk lightly. Add egg, oil, vanilla and milk. Stir well. If batter is too thick, then add more milk. Scoop into hot pan, using oil if necessary. When bubbles form on top and becomes opaque, then flip to brown on other side. Continue until batter is gone.
Refrigerate leftovers or freeze.
To reheat, either warm in toaster, warm pan on stove top, over coals of fire or in the microwave.
You can omit the xanthan gum and gluten free flour blend and substitute for 1 cup of all purpose flour or 1 cup oat flour, adjusting liquid as necessary.
We like to have homemade jams, apple pie filling or berry sauce or sauteed bananas with apples with our pancakes, or just good old fashioned maple syrup and whipped cream.
