I don’t know what my sister have been eating or reading because she gave me some organic gluten free stuff last Christmas which I hate. I hate it because
#1 I I don’t know how to use them.
#2 I had to use them because its too darn expensive to waste.
I’m very new to gluten-free baking and I’m not even sure if I’m gluten sensitive or whatever that means. But anyways, I recently just found time to actually make pancakes out of them.
To make a long story short, I have been making pancakes for already four mornings before I actually got it right.
I might have overestimated my ability to make pancakes and I realized that gluten free baking is not as simple as substituting regular flour to gluten free flour.
Here’s a picture of my 1st attempt — Looks a bit like regular pancakes but it’s crumbly and not fluffy. The moment I tasted this I just had to check the expiration date and the ingredients in the packet. The subtle bean-like taste that I hate is obviously due to the garbanzo bean flour in the gluten-free flour mix. But I still ate them… with lots of syrup. Eating weird tasting food is a skill I have developed after years of becoming a self-taught baker. After researching I learned that adding some ground flax seeds helps with the texture. I also planned to add some mashed banana to hopefully mask the bean-y taste. Further research also made me realise that eliminating gluten in my diet could probably help me with my headaches so I guess this is worth it. Ergo, below are some pictures of my 2nd attempt Staring at my pancakes that has been cooking for already 4.5 minutes on one side yet still no bubbles forming on top only indicates one thing: A failure. The result was tough and gummy. But the taste is a big improvement. Go Bananas!
For my 3rd attempt I decided to follow the Bob’s Red Mill recipe online and it came out flat and the taste was like the worst pancake ever made…but I still ate them. (forgot to take pictures)
My 4th attempt was finally a success After its been cooking for 1.5 minutes, these beautiful bubbles started forming. I knew that this is it! The result looks like a normal pancake and it tasted delicious even without the banana and maple syrup! I think I’ll try this gluten free diet thing just to see if it works on my headache attacks. It does not exactly taste like normal pancakes but its definitely a tasty substitute 🙂 See recipe below.
Gluten Free Pancakes
Combine all these Dry ingredients together in a bowl :
1 cup Gluten Free All purpose flour
2 teaspoon baking powder
1/8 teaspoon Xanthan Gum
1/4 teaspoon Salt
3 Tablespoon white sugar
Combine all these Wet ingredients together in another bowl :
1 large egg
1 cup almond milk or soy milk
1/2 teaspoon vanilla extract
2 Tablespoon melted butter
Procedure: Pour the wet ingredients onto the dry ingredients and mix until well combined. Heat a nonstick pan on low to medium heat then spoon in 2 Tablespoon of the batter at a time. Heat for 1.5 minute on one side or until bubbles started forming (see photo above ) then turn the pancakes and cook for 1 more minute on the other side. Lower the heat if its browning too fast. Increase the heat if its looking too pale. Serve with maple syrup. YUM!