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Glorious Gluten Free Pancakes
Happy Mother’s Day Ladies! I am off to celebrate with the boys, so here’s a ‘lil ditty I that’s inspired by our trip to the annual Venice Beach Fireman’s Pancake Breakfast. We now live and love in Laurel Canyon, but I will forever be a Venice Girl. Here are a few photos from breakfast at the firehouse.
Fireman Jake to the rescue
The roof is on fiya!
Oliver and Jake diggin’ in.
Fun at the Firehouse
Glorious Gluten Free Pancakes
1 cup brown rice flour ( I use Red Mill brand for all of the flours, baking powder, and baking soda)
3 tbl tapioca flour
2 tbl potato flour
1/2 tsp xantham gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 medium free range eggs
1 1/2 cups filtered water
3 tbl buttermilk (optional)
3 tbl canola oil
1 tabl agave nectar
Optional extras for pancake batter
thinly sliced banana
sliced strawberries for a garnish
1. Combine all of the dry ingredients together in the order shown. Next, stir in the wet ingredients in the same order. When all of the ingredients are combined, give the mix a final whisk to get rid of the lumps. If desired, you can gently fold in your thinly sliced bananas or blueberries.
2. Using medium heat, heat a non stick or cast iron pan with a tablespoon of canola oil or vegetable spray until the pan smokes lightly. Using a ladle, pour neat circles of pancake mix onto the pan. Cook for 2 minutes on the first side, or until tiny bubbles rise to the surface. Flip to the other side and cook for another 2 minutes, or until golden brown.
Serve the pancakes with your choice of fresh fruit, apple butter, and maple or agave syrup.
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