Short Stack Pancakes

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!