Gluten-free Pancakes

Pancakes
It was not my original intention to make gluten-free pancakes. I did not buy gluten-free flour on purpose. It was a mistake. I saw “all-purpose flour” on the package and did not pay attention to “gluten-free” until after I attempted to make some bread last week. Mind you, I did notice that the flour looked suspicious, but it was the only all-purpose flour on the shelf in the health food store. I usually buy bulk all-purpose flour, however, the last time I used it in a recipe I did not get good results. I had a similar problem with the bulk flour that I had with the gluten-free flour. It appears the bulk all-purpose flour was mistakenly replaced with gluten-free flour. A costly mistake I think as the 22 ounce package of Bob’s Red Mill flour was $5 where the bulk flour was $2 per pound.

I wanted to throw the flour out after it caused the ruin of two recipes. Luckily for me, Bob’s flour has suggestions for using gluten-free flour on the package. After thinking about it for a couple of days, I decided to learn how to use the flour (I still have a lot of bulk gluten-free flour). I found a recipe for pancakes that happens to be a Bob’s Red Mill recipe. The pancakes were delicious. I was surprised because the bread I made was awful. Next, I will try to find a pizza dough recipe. The pancake recipe is below. Here is a link to the recipe website.

Bob’s Gluten Free Pancakes

Prep First Dry Ingredients Wet Ingredients
2 Egg whites, beaten stiffly 1 1/3 cups Gluten Free All Purpose Baking Flour
1 tsp Baking powder
½ tsp Sea salt
½ tsp Baking soda
¾ cup + 2 tbsp Warm water (omit 2 tbsp if using packaged egg whites)
1 tbsp Vanilla extract
2 tbsp oil (I used corn oil)

1. “Preheat a griddle to medium heat, about 350°F.”
I used a small stainless steel skillet and moved the dial on my electric oven to notch 3 1/2.
2. “In a large bowl combine the flour, baking powder, sea salt and baking soda. In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the egg whites.”
3. “Ladle pancake batter onto your preheated and oiled grill, flip pancakes over when they begin to puff and become lightly browned on the edges, about 3 – 4 minutes on each side.”
I moved the dial on my oven up to notch 3. I did not oil my skillet and I flipped the pancakes after 2 minutes.

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