I am not one to pass up the opportunity to eat pancakes for dinner.
There are plenty of gluten free boxed pancake mixes out there to choose from, or you can use my homemade pancake mix. Just a word of advice- I find that all gluten free mixes soak up liquid rather quickly, so if you find your mix getting too thick as you go, just add some extra liquid to thin things out.
I bought this adorable pancake mix dispenser thingy (that's the technical term ;)) for about $4 at my local grocery store, so I'm hoping it helps eliminate some of the mess! I'm also going to try to make some shaped pancakes with it, so wish me luck!
My Pancake Recipe
(Makes approx. 16, using a quarter cup measurement)
2 cups gluten free all purpose flour (I use Bob's Red Mill)
1 1/2 teaspoon xanthan gum
1 1/2 tablespoons baking powder
1 tsp. salt
1 tablespoon sugar (optional, or to taste)
2 cups milk (or dairy free alternative)
2 tablespoons oil or melted butter
1- In a large mixing bowl, whisk together dry ingredients.
2- Add wet ingredients and mix well using a whisk or a wooden spoon until most lumps are removed. Let stand 5 minutes to thicken slightly.
3- Heat a griddle or a small, non-stick frying pan (lightly greased) on medium heat. Using a 1/4 cup measure, pour batter for one pancake into pan. Cook on one side until edge bubble, 1-2 minutes. Flip and cook another 1-2 minutes until done.
4- Keep pancakes warm by placing in a 200F oven while the rest are cooking.
*** This recipe can easily be adjusted for crepes by adding more sugar to taste, and thinning batter with more milk, start with 1/4 more, then slowly add more if needed, 1 tablespoon at a time.
Happy Pancake Tuesday!