I had oral surgery yesterday. I was thinking about gluten free pancakes this morning although I can’t chew I decided to have a goat yogurt with honey for breakfast. Do you like pancakes? I do! I have been thinking about our Sunday morning breakfasts when my dad or my mom made pancakes. Perhaps National Brother’s Day made me reflect My brother and I would sit and wait for the delicious fluffy pancakes. We always had fresh maple syrup and fruit on the plate. My father would then ask us if there was anything we wanted to talk about. It was our 'griping' time. Looking back it was memorable. I miss those mornings. Some mornings we would all go to The Raceway Dinner on Yonkers Avenue. Our next door neighbor, Britta from Denmark was always our waitress. I am sitting here thinking about these times which are more than 50 years ago. Where has time gone!
So when I want pancakes, — I have gluten free panakes. So here is my gluten free pancake recipe
1. 1 - 2 1/2 cups of a mixture of (70%) almond meal and (30%) tapioca flour 2. 2 tablespoons of wild flower honey 3. 1 1/2 teaspoons of baking soda 4. 1/2 teaspoon of sea salt 5. 1 1/2 cups of almond milk (unsweetened) 6. 2 tablespoons of butter (melted) 7. 2 organic whole eggs
The pancake batter should look like a milkshake not lumpy so you might need a little more flour This should make between 12-14 pancakes. Another option is to use buckwheat flour and make buckwheat (gluten free) pancakes What about the syrup? I would take 2 cups of blueberries. Mash and blend and pour over your hot delicious pancakes.
Do you have a special memory with a recipe? I was happy to know Susan Love of Heritage cookbooks. It seems knowing her was about 15 years ago. She was a gracious woman. She made family cookbooks. If it still exists go to http://www.heritagecookbooks.com and do one for your family cookbooks