I rarely eat pancakes yet they are one of my favorite foods in the world. I like them stacked, silver dollar style, with fresh blueberries on top. Hot from the griddle I’ll add a heap of homemade honey butter and some Aunt Jemima. Yes, I know you are freaking out right now to hear I eat Aunt Jemima, but I gotta have some bad shit to mix with the 99% healthy foods I eat all year long. And I grew up with Aunt Jemima so she has a dear place in my heart over Log Cabin. I seem to only have pancakes maybe once a year if I’m lucky. So I figured out a gluten-free recipe in case I want to have a healthier version a bit more often.
Ingredients:
- 2 cups sifted gluten free all purpose flour (I use Cup4Cup)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 2 eggs, slightly beaten
- 2 cups buttermilk
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
You can store this in an air-tight jar.
Instructions:
Sift flour, and measure out 2 cups of sifted flour, and place in a large bowl. Whisk baking soda, salt, and brown sugar into the flour. In a separate bowl, whisk together the eggs, buttermilk, coconut oil, and vanilla extract. Pour wet ingredients into dry ingredients and stir just until combined.
Ladle ¼ cup of batter per pancake onto a hot lightly greased griddle. Cook pancake until it bubbles on one side, and flip. Cook until browned on another side. Serve with honey butter and/or syrup.
One batch should yield about 6 pancakes.
Enjoy!