Breakfast at our house is usually fend for yourself, but on Sunday's I often (not always) make pancakes. Everyone likes pancakes, so I make them. If I don't make the buckwheat pancakes (see previous post) I will use a mix from "Gluten Free Pantry". I can find this brand at the local Health Food Store as well as at Stop and Shop. The mix is pretty simple containing brown rice flour, white rice flour and corn starch as well as dried buttermilk, granulated honey, baking powder, salt and xantham gum. The additions are one egg, 1 cup of milk and 1 Tbs oil. To increase the fiber I like to add ground flax seed. This morning I was feeling rather energetic, so I also added chopped apple and chopped pecans.
They came out quite yummy and and "normal" tasting. By that I mean that they did not have any weird aftertaste as some gluten free products do.
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Registered Dietitian muses cooking for her gluten free spouse and young adult daughters. Health living and nutrition in the news.
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