Pancakes. A breakfast favorite for many. Many years ago I used to think that pancakes could only be made easily with a prepared mix. However with the onset of Celiac disease in our family, I, of course, decided it was time to try to master pancakes from scratch. What I discovered was something quite surprising….they are just as easy to make from scratch as they are from a prepared mix — and they even taste better! In fact, basic pancakes are nothing more than flour (gluten-free in our case), a leavener, sugar, milk, eggs and melted butter. The difficulty with gluten-free pancakes lies in choosing the right kind of gluten-free flour. My favorite gluten-free flour for pancakes is The Gluten Free Pantry’s Country French bread flour mix. Use it as a direct substitution for regular wheat flour. After plenty of experimentation I have discovered a couple of other tips to make gluten-free pancakes more true to taste and texture by increasing the leavener (usually adding 1/2 teaspoon of baking soda) and adding some extra oil (only if there is not a lot of fat already in the batter).

My kids love to have pancakes during the week but often I do not have time to prepare pancakes while we are making a mad rush for the door. So, instead on the weekends I’ll double my batch of pancakes. Whatever is left over I will lay out in a single layer to let cool. Stack the pancakes in between sheets of wax paper. Place the pancakes in a ziplock freezer bag and freeze. They will keep for up to 1 month. To reheat, just place a single serving in the microwave and heat for 30 seconds. Flip the pancake and brush with butter and pure maple syrup. Microwave for another 30-45 seconds or until hot. It’s that easy!

Here are some of our favorite pancake recipes we’d love for you to try:

Buttermilk Pancakes
Blueberry Cottage Cheese Pancakes
Banana Pancakes with Coconut Syrup
Ricotta Pancakes with Fresh Strawberries
Dollar Pancakes
Dutch Baby