As you’ve probably noticed my blog posting has sloooooooowed down. This is due to the synapses in my brain speeding up. Or something. I don’t know. Basically I’m cramming in crazy amounts of information, still adjusting to college, and it’s not leaving room for much else.
I had a dream last night about carbon atoms. Seriously. Oh and mowing the lawn. Could I possibly get more mundane?!
I was craving pancakes today and found time to hit the kitchen in between hitting the books. Raspberries were on sale so they were to be the obvious participants. Then I threw in some blueberries and a hint of vanilla for good measure.
I played a bit with the texture. I love my regular pancake recipe but on a whim I added some milk powder and I think I’ve now created one of my best recipes yet. These gluten free pancakes are pretty spot-on to completely resembling regular pancakes.
I hope you enjoy them as much as we did. Feel free to sub in just about any other berry (use a touch less liquid if you’re using strawberries), apples, pears, banana slices, or make them the way I know my mom would: ditch the fruit and use chocolate chips instead.
- ¾ cup brown rice flour
- ¾ cup white rice flour
- ½ cup potato starch
- ¼ cup sugar
- 2 tablespoons milk powder (optional although highly suggested for texture)
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon xanthan gum
- ¼ cup olive oil
- 2 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 pint each raspberries & blueberries
- Preheat griddle and grease if necessary (I like to rub butter on the hot griddle then wipe it off with a paper towel - it makes for nicely browned pancakes)
- In large bowl combine dry ingredients. Then whisk in everything else except the berries (yep, it's that simple!). Fold in berries.
- Cook pancakes as you normally would, waiting for the edges to dry a bit and bubbles to form before flipping. Enjoy!