I almost never indulge in this sort of carb fest for breakfast. It just sets the wrong tone for the whole day. Start off with pancakes and end up with french fries for dinner and five pounds on the scale. But we were flipping my son’s room and the guest room and deep cleaning both for the third time in the 3.5 years we have lived here. That much furniture moving requires a little carbo loading. LOL
So my favorite pancakes. Originally from The Pioneer Woman, I’ve made a few adjustments.
Put 1 1/2 c gluten free flour blend into a large bowl. I use Trader Joe’s flour but your preference is fine, I am sure.
Add one tablespoon Baking Power and 3 tablespoons coconut sugar. Stir.
In a medium bowl, 1 1/2 c milk. Your pick. I usually use 3/4 a cup half/half and 3/4 a cup almond milk because that’s what I always have on hand. Add the juice of 1 1/2 medium lemons. Add the zest of those juiced lemons. Stir to combine and let it sit five minutes.
Put 2 tbsp good butter into the micro to melt.
Turn on your griddle to preheat. I like 325 degrees.
Go back to your milk/lemon bowl. Add one egg, 1 1/2 teaspoons vanilla, and the melted
butter. Stir. Add to dry ingredients. Stir. Should be soupy.
Add 1 c blueberries. Fresh or frozen, does not matt
er. But if you use frozen be aware it will make your butter solidify a bit in the batter. This is fine. Still tastes good and the butter melts back into the batter on the griddle. It will also take a smidge more cooking time if using frozen blueberries. Cook each side until brown. I am sure you all know not to flip that pancake until all the air bubbles pop and the brown edge becomes visible.
I like to keep mine warm on the stove, covered by a clean towel. It helps if you are broiling sausage or bacon at the same time as the stove top will be slightly warmed.
T.A. Henry 