Happy first weekend of 2018!
If you’re like me then the weekends are time for a little bit more of an indulgent breakfast. With my birthday fast approaching I felt like making a test run (any excuse to make pancakes!) of one of my fave weekend foods, pancakes. Maybe it’s because I was born and raised in Calgary so I still have some maple syrup pulsing through my veins after all of the Stampede Breakfasts I went to but holy moly, I do enjoy a really good gluten free pancake.
When I first started going gluten free (for the sake of my digestive system & sanity) 10 years ago, there wasn’t a whole lot of options when it came to quality gluten free flour blends. I really love mixing my own flour blends but let’s be honest, sometimes it’s nice to have it all done for you so that all you need to do is mix some water, oil and eggs. Bam, easy peasy.
Today I used my Pamela’s gluten free flour blend and as always modified the recipe they provided to ensure maximum gut health and function:
- 1 cup Pamela’s gluten free flour blend
- 1 tbsp oil (I used avocado oil)
- 3/4 cup water (I used my Santevia filtered water)
- 1 egg
My extras added to the above:
- 1 tsp ceylon cinnamon
- a few drops of vanilla
- 1 scoop collagen (I used the Bulletproof collagelatin)
- 2 scoops l-glutamine (I used the NFH brand)
I mixed everything together and used my coconut oil cooking spray on the frying pan before I made them. Medium heat works well for me. Watch for little bubbles and then flip the pancakes. Doesn’t take too long at all.
While the pancakes were cooking I put some frozen berries in a small saucepan with some vanilla drops and used that as a topping alongside some quality organic maple syrup.
Voila and enjoy the rest of your weekend!