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.
- 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 a air-tight jar.
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 hot lightly greased griddle. Cook pancake until it bubbles on one side, and flip. Cook until browned on other side. Serve with honey butter and/or syrup.
One batch should yield about 6 pancakes.