This morning my kids wanted pancakes for breakfast, so I decided to try something a little bit different. I had a recipe from a Gooseberry Patch cookbook for pancakes that *rock!*, so I adapted it for our family. I usually get too fussy about the thickness of the batter, getting enough leavening, etc. But today, I made a batch, made one adjustment, and just went with it. This recipe turned out to be the best gluten-free pancakes I have ever made (almost by accident)! My family loved them so much I ended up making a second batch. Lesson learned today: relax and just cook!
These pancakes have the perfect texture and flavor: a little crisp on the outside, soft on the inside, and not too sweet. You can eat these with syrup, jam, honey, or with a little butter or nut butter. This recipe is straight forward: there is no filler starch or xanthan gum. Just simple ingredients and perfect pancakes!
Whole-grain, Vegan, Gluten-Free; Free of: eggs, dairy, soy, cane sugar, corn
Recipe Adapted from “Little Squirt Pancakes” from Gooseberry Patch: Kids in the Kitchen Cookbook