Just to clarify, I am still not gluten intolerant. I also don’t really much care for pancakes. Shocking, I know, but they’ve never really tickled my tastebuds.

I would wager that no one really likes pancakes, they just like the toppings and love the fact that someone, somewhere has made it acceptable to eat a plate of Nutella without looking like a delinquent.

That being said, Anna loves them. She is also worse at getting out of bed than I am (on occasion). Actually, when I didn’t live here, she was perfectly fine getting up in the morning. I feel I’ve been a bad influence on her while she has been a great influence on me. Like some sort of societal obligation osmosis. We will soon find a balance whereby we are both perfectly comfortable getting out of bed at least before midday.

So if I want her to get up and not spend all day saying “Just 5 more minutes and then I’ll get up”, I have to resort to delicious trickery. Whether it’s making a coffee and putting it slightly out of arms reach or, in this case, making her breakfast and putting it in the living room so that she has no choice but to glare at me as she shuffles angrily through and tucks in.

Gluten free pancakes are just pancakes. I’m not going to sit here and pretend that I have revolutionised the entire process. I’ve hardly reinvented the wheel. All I did was swap out normal flour with gluten free and throw in a bit of arrowroot so it wasn’t a grainy mess.

So, I suppose the point of this was to say that, if you love pancakes but your body sulks every time you eat gluten, then you no longer have to live without.

As I previously mentioned, I don’t like pancakes and, therefore, have never made them. So I made a couple of mistakes in the process; which I will gloss over here so that you don’t make them too.

Cold pan

Don’t need to elaborate. I didn’t heat up the pan enough before chucking in the batter so they were terrible. I have very little frame of reference for what a good pancake should look like and even I knew that they looked awful.

Too much/Any Grease

I assumed that you fried pancakes. Turns out, I was wrong. What ended up occurring was I threw the batter into a pan full of hot coconut oil and the first one just soaked it up like a sponge. After a little bit of research, turns out you need to dry fry them. Obviously, this means that you need a good, non-stick pan. So I’d go out and grab one of those at some point.

No tester

I honestly thought this was just one of those weird tradition things like throwing spilled salt over your left shoulder (which I do). You need to make one pancake and throw it away. It doesn’t matter if that one pancake looks like the greatest piece of culinary artwork you have ever created, it will just be a little bit off. Scientists are working around the clock to try and discover the reason behind this (Note: They’re probably not) but, for now, when the pan is hot enough, make one, throw it away and give the pan a quick wipe with some kitchen roll.

I can’t think of any other mistakes I made, so I’ll get cracking with the recipe.

Ingredients:

Before I list the ingredients, I should warn you, these are approximations. I don’t think that pancakes need to be an exact science. They were invented by people who wanted to use up stuff in their cupboards before Lent, if my primary school religious studies have been correctly remembered. This lackadaisical approach is pretty much the only charm I could derive from them.

1 Cup Gluten Free Flour

1 8g Sachet Arrowroot (most baking sessions have this somewhere)

Bit of Baking Powder

Pinch of Salt

Cap full of Vanilla Essence

Teaspoon of Cinnamon

Couple of Spoons of Sugar

2 Eggs

About 1/2 Cup of Milk (or milk/water)

Method:

  1. It’s pancake batter… just mix all that up until you’ve got a runny but consistent bowl of mess.
  2. Heat up your non-stick frying pan. If you want to make sure it’s hot enough, drop a tiny bit of batter in. If it doesn’t cook straight away, it’s not.
  3. When it is hot enough, ladle in your desired amount. Normally, I’m a somewhat laissez faire chef. I will make a mess, I really don’t mind that much. However, because your pan is so hot, if you splash bits of batter across it to get to the center, you are going to end up with burned crispy bits which probably taste awful.
  4. Remember, make one and then throw it. Grab some dry kitchen roll and wipe the plan clean. Make sure the pan is back up to temperature and then get making a plate of pancakes.

The recipe, if you can call that list of approximations and guesswork a recipe, is quite adaptable. Not a fan of vanilla or cinnamon? Ignore those bits. Want to get fancy? Zest and orange and chuck that in. Looking for more Instagram likes? Use 3/4 Flour and 1/4 Matcha Powder. It’s really up to you.

One thing I will suggest, go find some pistachio spread. It’s so much better than Nutella (sorry guys).

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